Roast Chicken With Polenta and Mushrooms - NoRecipeRequired.com
Roasted Pork Loin with Porcini Polenta Recipe
Heat the oven to 220C, 200C fan, 425F, gas 7. To cook the pork, sprinkle the skin with the fennel seeds, nutmeg and lots of sea salt and black pepper, and place on a wire rack over a roasting tin. Roast for 25 minutes, then turn the oven down to 190C, 170C fan, 375F, gas 5 and roast for another 1 hour 25 minutes.
To make the polenta, strain the stock through a sieve, reserving the mushrooms. Bring the stock to the boil in a deep, heavy-based saucepan, then add the polenta in a steady stream, stirring until combined. Turn the heat down to a gentle simmer and leave for 25 to 30 minutes, stirring occasionally. Sauté the mushrooms in a small pan with the oil until softened, then stir into the polenta with the melted butter, and season well.
To make the sauce, add the apples, fennel, fennel seeds, cloves, sugar and thyme to a saucepan along with 150ml (¼pt) water. Allow to heat gently until the apple starts to break up. Remove from the heat and set aside.
When the pork is cooked, remove from the oven and rest for 20 minutes. Serve the pork and crackling in slices, with the apple sauce and polenta on the side. Serve with green beans.
Video: Chargrilled Pork Cutlet Recipe with Soft Polenta
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