Serves: 2
Ingredients:
olive oil
Tesco Finest Chef's Collection Blush Shoulder of Pork
seasonal green veg, to serve (optional)
crispy potatoes, to serve (optional)
You will need: a non-stick frying pan, a pair of tongs, small saucepan, sharp knife
Method:
1. Preheat oven to 200°, fan 180°C, gas 6.
2. Decant the meat from the pouch and pat dry. For best results, drizzle a tsp of oil into a frying pan and sear the joint for 5 minutes on a medium-high heat until browned. Place the pork into the foil tray provided, place in the centre of the pre-heated oven and cook for 5 minutes.
3. Decant the fennel from the pouch. For best results, drizzle a tsp of oil into a frying pan and sear for 2 minutes either side on a medium heat. Remove the pork from the oven and add the fennel into the foil tray alongside the pork. Cook for a further 10 minutes for maximum succulence. Rest for 5 minutes before serving.
4. While the pork is resting, heat the unopened sachet in a saucepan of simmering water for 2 minutes or until warmed through. Remove, and allow to stand for 2 minutes.
5. For best results, carve the pork against the grain to your desired thickness.
6. To plate, open the sachet and pour the sundried tomato reduction onto the plate. Place the sliced pork on top of the sauce and position the fennel alongside to serve.
Wine pairing: This blush pork pairs brilliantly with a glass of Provence Rosé, from our Tesco Finest range.
See more videos from the Tesco Finest Chef’s Collection
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.