FREE DELIVERY ON ORDERS OVER £75!

Pork Loin with Normandy Dauphinoise

Category

Here the pork loin is simply seasoned and pan-fried. All of the extra flavours and textures are in the creamy potato dish served with it. We have taken potatoes, apples, and fennel, all classic pork flavours, and dauphinoised them; essentially baked them in cream. A little sage, a soupcon of garlic, and a lot of love later you have a divine dish on the table that is bang up to date.

10 Minutes
Yields2 Servings
Prep Time10 minsCook Time1 hr 30 minsTotal Time1 hr 40 mins
 2 Boneless Pork Loin Steaks
 1 tbsp Oil
 3 Medium Potatoes - Thinly Sliced
 1 Small Fennel Bulb - Thinly Sliced
 2 Medium Apples (Sharp, Crisp & Appley) - Thinly Sliced
 1 Garlic Clove
 1 tbsp Sage
 400 ml Double Cream
 200 ml Water
 Flaked Sea Salt
 Freshly Ground Black Pepper
1

Pre heat the oven to 170C/Gas 3.

2

Put the cream, water, garlic and sage in a large saucepan and bring to a simmer. Simmer gently for a few minutes to infuse the garlic and then fish it out.

3

Add the fennel and the potato slices, carefully so as not to break them, and simmer gently for about 20 minutes, or until the potatoes are par boiled.

4

Spoon out half of the slices and lay in a shallow baking dish. Make a layer of sliced apple and cover with the other half of the slices.

5

Ham Hock, Roast Cauliflower, Potatoes, Cheese and Parsley Sauce

6

About 15 minutes before the end, heat the oil in a large frying pan and pan fry the chops for about 8 minutes on each side, until cooked through and crisply brown on the edges. Remove to a plate to rest for a few minutes before serving with the creamy potato dish.

Ingredients

 2 Boneless Pork Loin Steaks
 1 tbsp Oil
 3 Medium Potatoes - Thinly Sliced
 1 Small Fennel Bulb - Thinly Sliced
 2 Medium Apples (Sharp, Crisp & Appley) - Thinly Sliced
 1 Garlic Clove
 1 tbsp Sage
 400 ml Double Cream
 200 ml Water
 Flaked Sea Salt
 Freshly Ground Black Pepper

Directions

1

Pre heat the oven to 170C/Gas 3.

2

Put the cream, water, garlic and sage in a large saucepan and bring to a simmer. Simmer gently for a few minutes to infuse the garlic and then fish it out.

3

Add the fennel and the potato slices, carefully so as not to break them, and simmer gently for about 20 minutes, or until the potatoes are par boiled.

4

Spoon out half of the slices and lay in a shallow baking dish. Make a layer of sliced apple and cover with the other half of the slices.

5

Ham Hock, Roast Cauliflower, Potatoes, Cheese and Parsley Sauce

6

About 15 minutes before the end, heat the oil in a large frying pan and pan fry the chops for about 8 minutes on each side, until cooked through and crisply brown on the edges. Remove to a plate to rest for a few minutes before serving with the creamy potato dish.

Pork Loin with Normandy Dauphinoise