PORK LOIN WITH WARM PLUM AND GINGER CHUTNEY
& COOKING VIDEO
chef Sophie Michell gives her top recipe for cooking
a mouth watering dish with seasonal fruit
When cooking with pork, adding fruit is a great way
to bring out its succulent flavour whilst cutting
through any underlying fattiness. Yet whilst most
of us may reach for the apple, the humble and juicy
plum is also a great accompaniment to any pork dish.
Now in season from South Africa, they are ripe for
brightening up your cooking.
Roast pork loin with warm plum and ginger
In this simple yet tasty recipe, Sophie Michell,
author, chef and presenter of Channel 4s Cook
Yourself Thin brings together pork and plums with
ginger for the final punch. Filled with antioxidants,
plums are also great for the skin, hair and generally
for keeping healthy. Ginger is also brilliant to boost
a lacking immune system. Apart from all the science,
the colour of the deep pink plum compote, bright green
cabbage and succulent pork makes for an uber-satisfying
Watch the following video to see Sophie go through
this delicious recipe step by step.
ROAST PORK LOIN WITH WARM PLUM AND GINGER CHUTNEY
750g Pork loin
4 Garlic cloves
500g New potatoes
25ml Olive oil
450g Red plums
1 Medium shallot
½ inch piece fresh ginger
75ml Cider vinegar
75g Brown sugar
1 Medium Savoy cabbage
Pinch of sea salt and pepper
Preheat the oven to 200°C / 350°F.
and halve the potatoes and lay in a large roasting
over the garlic, drizzle with olive oil and season.
season the pork and lay the whole loin on top of the
potatoes in the roasting tray.
in the oven and cook for around 45 - 60 minutes.
Peel and finely slice the shallot and ginger.
the plums and cut into 8 segments, add to a saucepan
along with the shallot, ginger, sugar and vinegar.
to the boil, then turn down and simmer for 20 - 30
minutes, until cooked down and until the vinegar smell
has completely cooked out.
trim the ends and any torn leaves off the cabbage,
cut out the core and finely slice.
up a little oil in a saucepan, add the cabbage, season
and sweat down with a splash of water.
the pork is cooked, rest for 20 minutes and then serve
with the chutney and cabbage.
For more information visit www.beautifulcountrybeautifulfruit.co.uk
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