- 1.5 kg of Linley Valley Pork Loin, skin off
- 6 rashers of Linley Valley Streaky Belly bacon
- 3 tbsp fennel seeds
- salt and black pepper
- 3 tbsp butter
- 2 tbsp evo oil
- 4 eshallots, finely sliced
- half a savoy cabbage, finely shaved
- 2 pears peeled , cored and cut into 8
- a good dollop of mustard or horseradish
Season the loin lightly with salt and pepper. Wrap the pork in streaky bacon and tie with butchers’ twine and place in fridge for later. Peel and finely slice the eschallots, shave the cabbage and pear on a mandolin. Pre-heat oven to 180c. Heat a griddle and brush with good olive oil, sear the pork, be sure to colour the bacon and render the fat. Place in the oven for 10 minutes at 180c, remove, rest in a warm place for 10 minutes whilst cooking the cabbage. Heat another pan, add the evo oil, half of the butter and the finely sliced eshallots, season with salt and pepper, cook until on a medium heat until tender but still translucent. Add the cabbage and cover with a lid. Cook for 5 minutes until the cabbage collapses, add the pear and finally fold through the remaining butter.
Now that the pork has rested for 10 minutes in a warm place, it is time to serve. Trim the end pieces off, (only for presentation purposes, but these bits do taste good). Serve with the cabbage and a good dollop of mustard or horseradish.
I have used the streaky belly bacon for a few reasons. It has a distinct flavour, a high fat content which gives additional moisture and because it looks great.