Butter-basted pork loin with stuffing crust & cheesy polenta recipe | Good Food

Name: Butter-basted pork loin with stuffing crust & cheesy polenta recipe | Good Food
Total time: 135 min
Ingredients: 1kg pork loin bone out and skinned (see tip, below left), but with a good layer of fat; ½ tbsp rapeseed oil; 100g butter; 1 garlic bulb cloves separated and bashed (save 2 for the stuffing); ½ bunch rosemary tied together; 2 tbsp picked lemon thyme leaves; ½ tsp ground white pepper; zest and juice 2 lemons; 2 large or 4 small thick slices sourdough bread; 2 tbsp rapeseed oil; ½ tsp cayenne pepper; 2 garlic cloves; 1 tbsp dried sage; 1 tbsp dried onion; 6 tbsp finely chopped parsley; 600ml full-fat milk; 100g instant polenta; 50g parmesan grated; zest 1 lemon; 1 tbsp truffle oil (optional); ½ fresh truffle grated (optional); cayenne pepper to taste; 2 tbsp finely snipped chives; steamed Romanesco or broccoli to serve; toasted chopped hazelnuts to serve

www.bbcgoodfood.com

Bring big flavours and contrasting textures to your Sunday lunch table with this juicy roast pork, crusted with crunchy sage and onion stuffing

View full recipe on www.bbcgoodfood.com

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Ingredients

1kg pork loin bone out and skinned (see tip, below left), but with a good layer of fat
½ tbsp rapeseed oil
100g butter
1 garlic bulb cloves separated and bashed (save 2 for the stuffing)
½ bunch rosemary tied together
2 tbsp picked lemon thyme leaves
½ tsp ground white pepper
zest and juice 2 lemons
2 large or 4 small thick slices sourdough bread
2 tbsp rapeseed oil
½ tsp cayenne pepper
2 garlic cloves
1 tbsp dried sage
1 tbsp dried onion
6 tbsp finely chopped parsley
600ml full-fat milk
100g instant polenta
50g parmesan grated
zest 1 lemon
1 tbsp truffle oil (optional)
½ fresh truffle grated (optional)
cayenne pepper to taste
2 tbsp finely snipped chives
steamed Romanesco or broccoli to serve
toasted chopped hazelnuts to serve