Truffled loin of pork

Truffled loin of pork

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
1 x 1kg boned pork loin, rind removed
freshly ground black pepper
60g tinned truffle pieces
or 1 whole small truffle, chopped
1 small garlic clove, finely sliced
500ml chicken stock
125ml dry white wine
salt

Method

  1. Spread meat flat and season with salt and pepper. Drain tin of truffle pieces, if using, and reserve liquid. Place pieces of truffle at intervals along meat, together with slivers of garlic. Roll up meat neatly and tie securely with fine kitchen string. Leave for 1 hour, then place in a baking dish with bones, trimmings and rind cut into strips.
  2. Roast in a preheated moderately slow oven (160°C) for 30 minutes, then add stock, wine and liquid from truffle tin, if available. Cover and leave to cook for 2–2½ hours longer.
  3. Remove pork and set aside to cool. Drain off liquid. Chill pork and liquid.
  4. Next day, remove layer of fat from jellied liquid. Slice pork and surround with chopped jelly.
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