New World catalogue - 27 Jun - 3 Jul 2022 - NO LONGER VALID - page 7 *

thumbnail - New World mailer - 27.06.2022 - 03.07.2022 - Sales products - garlic, red onions, pears, sea salt, pepper, cloves, lemon juice, apple cider, cider, pork loin, pork meat, pan. Page 7.
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Fresh Breakfast Pork loin with roasted pears Lunch - Pick of the Week W Dinner Pork Sirloin Roast Boneless, Strung, Skin On Product of New Zealand Serves: 6 Ingredients 2 kg rolled pork loin, rind scored 1 tbsp sea salt flakes 1½ tbsp olive oil 2 tbsp plain flour 1 cup apple cider Crisp roasted potatoes, to serve Fennel Rub 3 tsp fennel seeds ½ cup sage leaves 4 cloves garlic, chopped 2 tbsp lemon zest 1 tbsp olive oil Roasted Pears 3 firm Beurre Bosc pears, quartered O 750g fennel, trimmed and cut into 1cm slices 2 red onions, sliced into thick wedges ½ cup lemon juice 134 cups chicken stock 1/4 cup sage leaves Desserts Prep time: Cooking time: 2 hours 30 mins Pantry PROUD PARTNER (m) MasterChef NEW ZEALAND +HR=E SUPER SAVER 16⁹9 EXPERT VERIFIC PIGCARE BORN & RAISED IN NEW ZEALAND www.PIGCARE.COM 100% NZ Method 1. To make fennel rub, place all ingredients in a food processor and mix well. Or place seeds, sage, garlic and lemon in a mortar and grind with a pestle. Stir in oil. Season with salt and pepper. Reserve 1 tablespoon for the roasted pears. Rub the remainder all over the flesh of the pork. Avoid getting it on the rind as this will affect the crackling. Roll and truss pork with kitchen string. 2. Combine ½ tablespoon oil and salt in a bowl. Rub over rind. Place pork on a roasting rack in a roasting pan. Roast pork at 240°C for 30 minutes or until rind has crackled. Reduce temperature to 180°C. Cook for a further 50 minutes to 1 hour or until pork juices run clear. Remove pork to a platter. Rest, uncovered, for 25 minutes. 3. Meanwhile, combine pears, fennel and onions with the rub and 1 tablespoon oil. Season with salt and pepper. Pour over lemon juice and ¼ cup stock. Sprinkle over sage leaves. Cover with foil. Roast in 180°C oven for 45 minutes. Remove foil. Roast for another 25 minutes or until golden and tender. 4. To make gravy, drain excess oil from the pan used for the pork and place the roasting pan on a medium heat on hob. Sprinkle in flour. Cook, stirring for 1 minute. Add cider, whisk until smooth. Add remaining stock. Reduce heat and cook, stirring, until thickened. Season to taste. 5. Serve the pork loin with roasted fennel and pear, gravy and potatoes.

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