Wessex Pork
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Serves 6 - 8


3-4 lb (1 kg) loin of pork
4 oz (110g) chopped onion
20 oz (500g) diced mushrooms
6 oz (170g) butter
4 oz (110g) lean ham
4 fl oz (100 ml) dry white wine

1 tbsp mixed herbs
1 tbsp chopped parsley
2 tbsp corn flour
1 lb (650g) puff pastry
1 egg beaten

Heat 3 oz butter in a roasting tray. Season and sprinkle loin with mixed herbs. Quickly brown loin on all sides, before covering with tin foil. Place in oven for 30 min at 190C, 375F, gas mark 5. Remove loin and cool. Use meat juices and vegetable water to make a gravy and thicken with corn flour.

Lightly cook onion in remaining butter. Add mushrooms, season and cook until almost dry. Pour in wine and reduce. Blend in 8 fl oz of gravy; ham and parsley to make a stiff mix. Season and cool.

Roll out pastry in an oblong 1/8" thick (large enough to cover the loin), leaving enough for decoration. Spread the cooled mixture down the centre of pastry - same length as loin. Place loin on top, cover with remaining mixture. Brush edges with egg, draw pastry over loin, sealing neatly. Place on a baking sheet, decorate and brush with egg. Make a hole in top and leave for 20 min. 

Place in hot oven for 15 min at 220C, 425F, gas mark 7, to set and colour . 
Reduce temperature to 180C, 350F, gas mark 4, cooking for a further 1 hr 20 min.