Chilli glazed pork loin with Texan barbecue culinary sauce and sweet potato puree
Preparation...20 minsCooking...two hoursServes...10
- Two kg pork loin, rindless, boned and rolled
- 500g shallots, unpeeled
- 300g button mushrooms
- 600ml Uncle Ben's Texan barbecue culinary sauce
- 50g coriander
chilli glaze
- 10g ginger, finely grated
- 5g garlic, finely grated
- 150g sweet Thai chilli sauce
sweet potato puree
- 60g butter
- two kg sweet potatoes, peeled and cut into large dice
- 5g ginger, finely grated
- 100ml stock
- 50ml double cream
To make the chilli glaze, place the ginger, garlic and sweet chilli sauce in a pan. Bring to the boil and simmer.
Lay the pork in a deep sided roasting tray and place in a preheated oven (220 deg c) for 20 minutes to brown.
Remove and brush liberally with the chilli glaze.
Return to the oven at 130 deg c for 50 minutes per kilo, brush with any remaining glaze and baste with cooking juices.
Add the shallots 45 minutes before the meat is cooked and the button mushrooms, 20 minutes before the meat is cooked.
When core temperature is achieved, remove the meat and allow to rest before carving, place the mushrooms and shallots to the side and keep warm.
Pour the barbecue sauce into the roasting tray to combine with the cooking juices. Bring to the boil and then simmer for five minutes. Strain ready for use.
To make the sweet potato puree, melt the butter in a heavy-bottomed pan, add the sweet potato and cook for two to three minutes. Add the ginger and stock and bring to the boil. Simmer gently for 30 minutes until the potato is well cooked, then mash. Turn down the heat and allow the liquid to evaporate, season with salt and pepper, then puree. Add the cream and keep warm.
To serve, place a mound of sweet potato puree on a plate, carve the meat into5mm slices and arrange on the mound. Lay the mushroom and shallot garnish by the side. Pour the sauce onto the plate and serve decorated with coriander.
Supplied by Masterfoods.
