Pork with quince sauce and watercress
- Preparation and cooking time
- Total time
- Easy
- serves 4
Ingredients
- 1kg pork loin on the bone, skin removed
- 30g quince paste or membrillo
- 40ml olive oil
- 1 lemon, juiced
- a bunch watercress
- 1 tbsp Dijon mustard
- 50g pickled cucumber or gherkins
- 4 tbsp rapeseed oil
Method
- STEP 1
Heat the oven to 100C/fan 80C/gas ¼. Trim as much fat off the pork skin as you can, season it well and put in the oven for an hour, remove from the oven, turn the oven up to 240C/fan 220C/gas 9, and once it is hot, put the skin back into the oven for about 10 minutes, it should crackle up and brown nicely. Remove it when it is a deep brown colour, and very crunchy.
- STEP 2
Turn the oven down to 200C/fan 180C/gas 6. Blitz the quince paste in a blender then add the oil and lemon juice to make a mayonnaise-like sauce. Empty the blender and then add the watercress, mustard, pickles and rapeseed oil and blend again.
- STEP 3
Season the pork loin well with salt and put in a roasting tin. Roast for 40-50 minutes – if you have a meat thermometer the temperature should be 70C or a skewer inserted into the meat will feel very hot when pulled out. Rest for 20 minutes.
- STEP 4
Cut the meat away from the bone and then divide into sections by cutting between the muscles. Cut each section into smaller pieces and serve with bits of crackling and dabs of the two sauces. Roast potatoes would do well, too.
