Glazed Smoked Loin of Pork with Cumberland Sauce
Smoked Pork Loin is a very uncomplicated joint – no bones, no skin etc. And when it’s glazed with sugar, studded with cloves and served with this authentic-tasting cheats' Cumberland Sauce from Tiptree (available in independent food shops and delicatessen or from www.pick-your-own.com, you can produce a meal which has all the flavours of Christmas but will take you only about 15 minutes of your precious pressurised Christmas time.
|2lb 8 oz (1.15 kg) smoked, cured pork loin joint (preferably Marks & Spencer Danish smoked, cured pork loin joint)|
|20 whole cloves|
|1 tablespoon English mustard, made-up from powder|
|2 tablespoons dark muscovado sugar|
|For the sauce:|
|2 tablespoons port|
|1 teaspoon English mustard powder|
|1 teaspoon ground ginger|
|1 x 8 oz (227 g) jar Cumberland sauce (preferably Tiptree organic Cumberland Sauce)|
|grated zest of 1/2 orange|
|grated zest 1/2 lemon|
|Pre-heat the oven to gas mark 4, 350°F (180°C).|
|Oven temperatures and Conversions|
|Click here for information|
|There is no list of equipment specified for this recipe.|
To prepare the joint: use the tip of a sharp knife and run it down the natural lines in the fat, then make cuts cross-wise on the slant. After that use the tip of the knife again to make small incisions all over the surface and press the cloves into these incisions. Next spread the mustard all over and sprinkle the sugar over that, pressing it down evenly with your hands.
Then place the joint in a small, shallow, roasting tin on the centre shelf of the oven for 1 hour 50 minutes. To make the sauce: in a bowl mix the port with the mustard powder and ginger till smooth, then whisk that into the contents of the jar of sauce with the orange and lemon zests. And that’s it! When the meat is cooked let it rest for 15 minutes and serve cut into slices, with the cold sauce spooned over. Jacket potatoes are good with this and Marks & Spencer ready-made red cabbage (in the chiller cabinet).
How to Cheat Hero Ingredient
1 x 8oz (227g) jar Tiptree organic Cumberland Sauce
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
The 'Dijonnaise' bit is, of course, mustard which perfectly complements the pork in this wonderful centrepiece for Sunday lunch - roast pork with a difference!
This Christmas recipe for pork uses the loin, which yields lots of crunchy crackling, roasted with aromatic herbs. It is served with a sweet and sour sauce made with our Spiced Apricot and Orange Chutney simmered with some sweetish white wine such as
Roast pork with crisp crackling makes a handsome Sunday roast - and if you follow Delia's advice for the perfect apple sauce you'll be in food heaven!
Nothing goes better with pork than this sublime citrus, rum and raisin sauce, ideally made the day before so that the flavours really develop. A classy way to serve pork.
Most Popular recipes
19 Apr 2015 07:24
19 Apr 2015 08:22
|Food and travel||
Lassi - Its a milk drink but why it is so famous
09 Apr 2015 09:34
|Can Anyone Help?||
18 Apr 2015 22:54
01 Mar 2015 15:04
13 Apr 2015 15:25
The new gardening year begins again
18 Apr 2015 00:11