Recipe : Pork Loin & Crispy Hasselback Potatoes
Avenue's Head Chef's favourites is back!
Did you enjoy last week's recipe? This Friday Head Chef Sam will share with us he's step by step video for Pan-Fried Pork Loin with Crispy Hasselback Potatoes and a Green Medley Butter Emulsion.
You will need:
- Pork loin x 2 around 200g each
- New potatoes x 6
- Mangetout x 1 pack
- Leeks x 1 large
- Courgette x 1
- Asparagus x 1
- Garlic cloves x 3
- Butter x 200g
- Water - 150/200ml
- Spinach x 40g
- Shallot x 1 finely diced
- Olive oil
- Salt and pepper
Pre-heat oven to 180/200c
Slice the potatoes three-quarters of the way down to create thinly sliced Hasselbacks.
Place the sliced potatoes in an ovenproof tray with 30g butter, 2 tbsp oil, a garlic clove sliced and salt and pepper. Place in the oven for 45/50 minutes (basting every 10).
Season the pork fillets with salt and pepper and seal in a hot oiled frying pan. Making sure you get a nice colour on the outside for ultimate flavour.
Finish in the oven for about 12-15 minutes depending on size, rest for 3/4 minutes.
For the Green Medley Butter Emulsion, using the same pan that you used to pan-fry the pork loins add the diced shallot and remaining garlic till soft then add water. Once at a simmer, add butter and when melted add the asparagus. At the last minute, add the veg and then the spinach. Making sure you reduce the liquid as much as you can.
Finally, season and then serve.