ANDREW FAIRLIE'S RECIPES

SERVES 4

INGREDIENTS

900g Pork Loin with Skin Removed 
2 Tablespoons Dijon Mustard 
12 Baby Rooster Potatoes 
75g Butter Softened 
Salt & Pepper

METHOD

Trim any excess fat from the loin leaving about 5mm. Score the fat with the tip of a small knife, rub the mustard into the fat, season with salt & pepper, place in the fridge for 30 minutes. Pre-heat oven to 200°C / Gas Mark 6. Spread the butter over the bottom of a braising dish just large enough to take all the potatoes. Trim 1cm off the end of each potato and place them flat side down into the dish, they should all fit snugly. Pour cold water into the dish until the potatoes are just covered, bring the water to the boil and place into the oven. Place the pork onto a roasting tray and place into the oven. Roast the pork for 45 to 50 minutes, and rest for a further 15. The water should have reduced to dry and the potatoes should be tender. If the water has not reduced remove from the oven and finish cooking on the gas, until the potatoes are golden brown.