Recipe - Pork loin stuffed with herbs (From The Wiltshire Gazette and Herald)

Recipe - Pork loin stuffed with herbs

1:20pm Friday 23rd December 2005 in Recipes

French actor Gerard Depardieu has always been larger than life. Recently the star of films such as Cyrano de Bergerac announced plans to retire from films, and devote himself to food.

He's published one of his favourite winter meals in My Cookbook (Conran Octopus).

Pork loin stuffed with herbs Preparation time: 40 minutes, cooking time: 50 minutes, serves 4 200ml (7fl oz) milk Ingredients: 4 slices of baguette (one day old) 1 bunch each of parsley, chervil, tarragon and chives 1 carrot, 1 onion, 1 garlic clove 200g (7oz) button mushrooms Sea salt and freshly ground black pepper 3kg (6 1/2 lb) boneless pork loin joint with rind 2 tbsp butter, 200ml (7fl oz) veal stock A dash of brandy, preferably Cognac Preheat the oven to 190C/375F/Gas Mark 5.

Method: To prepare the stuffing: heat the milk gently. Remove the crusts from the bread and place in the hot milk for a few minutes to soften. Wash the herbs and shake dry, then remove the leaves and chop finely. Snip the chives into small pieces. Peel the carrot, onion and garlic, and dice.

Clean the mushrooms, dry and cut into slices. Remove the bread from the milk, squeeze out the excess with your hands and tear into pieces. Mix in a bowl with the herbs, carrot, onion, garlic and mushrooms. Season with salt and pepper.

Place the pork loin on a chopping boad, rind facing downwards, and place the stuffing in the centre. Bring the joint together and tie with kitchen string to secure. Score the rind with a sharp knife.

Melt the butter in a heavy-based casserole and brown the pork loin on all sides over a medium heat. Pour in the veal stock, cover with a lid and cook in the oven for 30 minutes per 450g (1lb) plus 35 minutes, adding a little water if necessary, until cooked. Remove meat from the casserole and keep hot.

Place the casserole on the hob, pour in the brandy and simmer until the liquor is reduced.