Sunday, 14 August 2011

Roast Pork Loin with Black Eyed Beans

This is a fabulous recipe from Jamie Oliver, and I knew I had to make it after my boss talked about it last weekend.  He came in with a magnificent French-trimmed loin of pork from Hedges, the organic butchers in Oxford's Covered Market and described the recipe to me.  It is simplicity itself - in a roasting tin, prepare a bed of lots of sliced red onion, red and green peppers, celery, bay leaves, garlic, chilli (some wonderful fresh ones from Riverford), chorizo, tinned black-eyed beans and tinned tomaotes, along a with a couple of glasses of wine.  Nestle the loin of pork on top, cover really well with strong foil, and roast slowly for 3 hours at around 160C.  Towards the end, remove the foil and turn up the heat to 220C to allow the skin to crisp and the liquid to reduce.  Being French-trimmed, you still have the bones attached, and this helps keep the shape and adds depth to the delicious sauce.  To serve, cut through the bones to give each person a tender, melthing chop and serve with generous spoonfuls of the beany vegetables and fresh green veg - runner beans and spinach in our case.  I don't think it needs potatoes, but don't let me stop you.  Marvellous recipe - thanks Jamie!  (Oh, and thanks Graham for alerting me to it)

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