Ingredients
Glaze
Pork loin
250g smoked pork loin Kesslar
Salad
100g walnut
1 tspn lemon thyme
1 tspn orange zest finely chopped
20ml Seville Vino Cotto
5ml lemon juice
6 leaves radicchio washed and torn
1 tspn parsley to garnish
1 wedge Seville Oranges in Spiced Verjuice Syrup to garnish
Glaze
Pork loin
250g smoked pork loin Kesslar
Salad
100g walnut
1 tspn lemon thyme
1 tspn orange zest finely chopped
20ml Seville Vino Cotto
5ml lemon juice
6 leaves radicchio washed and torn
1 tspn parsley to garnish
1 wedge Seville Oranges in Spiced Verjuice Syrup to garnish
Join Maggie's Food Club
Become part of a wonderful community of discerning food lovers. It's completely free!
Join Maggie's Food ClubBy subscribing you agree to with our Privacy Policy.
Methods
1
Preheat a fan forced oven to 180C
2
In a small mixing bowl place the Bitter Orange Syrup and Olive Oil, mix together, set aside.
3
Place the walnuts on a baking tray and place into the preheated oven for five minutes.
4
Then remove and immediately place in tea towel and rub to remove the skins.
5
Place a medium non stick frying pan over a medium high heat, once hot add the walnuts, thyme and orange zest and cook for two to three minutes, then remove from the heat and set aside to cool.
6
Glaze the pork loins with bitter orange syrup and olive oil mixture.
7
Heat a char grill or griddle pan over a high heat. Once hot, grill the pork on each side for three minutes, then remove and place onto a serving dish.
8
Then in a small mixing bowl, combine the Extra Virgin Olive Oil, Seville Vino Cotto and lemon juice and mix together well, set aside.
9
Dress radicchio with Vino Cotto dressing and place onto the serving plate with the pork Then scatter over walnut mixture.
10
Garnish with parsley and a wedge of bitter orange in Verjuice Syrup and serve.
1
Preheat a fan forced oven to 180C
2
In a small mixing bowl place the Bitter Orange Syrup and Olive Oil, mix together, set aside.
3
Place the walnuts on a baking tray and place into the preheated oven for five minutes.
4
Then remove and immediately place in tea towel and rub to remove the skins.
5
Place a medium non stick frying pan over a medium high heat, once hot add the walnuts, thyme and orange zest and cook for two to three minutes, then remove from the heat and set aside to cool.
6
Glaze the pork loins with bitter orange syrup and olive oil mixture.
7
Heat a char grill or griddle pan over a high heat. Once hot, grill the pork on each side for three minutes, then remove and place onto a serving dish.
8
Then in a small mixing bowl, combine the Extra Virgin Olive Oil, Seville Vino Cotto and lemon juice and mix together well, set aside.
9
Dress radicchio with Vino Cotto dressing and place onto the serving plate with the pork Then scatter over walnut mixture.
10
Garnish with parsley and a wedge of bitter orange in Verjuice Syrup and serve.
