Serves: 2
Ingredients:
Tesco Finest Chef’s Collection Rosemary & Porcini Pork Shoulder
cavolo nero, to serve (optional)
crispy potatoes, to serve (optional)
You will need: small saucepan, sharp carving knife
Method:
1. Preheat oven 200°C, fan 180°C, gas 6.
2. Decant the meat and juices from the pouch into the foil tray provided.
3. Place in the centre of the pre-heated oven and cook for 25 minutes for maximum succulence. Baste regularly to intensify the flavour. Rest for 5 minutes before serving.
4. While the pork is resting, heat the unopened sauce 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 Milanese sauce onto the plate. Place the sliced pork on top of the sauce and sprinkle the crumb over to serve.
Wine pairing: Earthy and herbal rosemary and porcini pork tastes great alongside a glass of Chianti Classico DOCG, from our Tesco Finest range.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.