Roast Loin of Pork

Ingredients:

1½ kg (3 lbs) smoked loin of pork
250ml (½ pt) cider
Sprig of thyme
1kg (2 lbs) creamy mashed potatoes, kept warm
2 tablesp. chives and parsley
4-6 tablesp. very finely chopped cabbage, cooked in a small amount of water, salt and butter
8-12 roast shallots
Butter

Method:

1. Set oven Gas Mark 6, 200°C (400°F). Roast the pork for approx. ½-1 hour. Halfway through cooking add in the cider and thyme. When the meat is cooked, wrap and keep warm. 2. Boil up the juices in the pan. Set aside. Mix the creamy potatoes with the chives and parsley.

To Serve
Pipe or spoon the potatoes onto the plate. Carve the meat and lay on the bed of potato. Spoon the cabbage onto the plate plus the roast shallots. Finally boil up the juices again with a knob of butter. Taste for seasoning and spoon around the meat.

John Howard
Le Coq Hardi Restaurant,
Pembroke Road, Dublin.