Packington Free Range Loin of Pork Half Roasting Joint Bone In 1.08kg

English mustard & honey glazed loin of Packington pork, creamed potato, braised leeks and onion gravy 

Half loin of Packington Pork roasting joint 1.1kg

50g English mustard

50ml Honey

400g White potatoes

200g butter

100ml Double cream

200g Leeks

200g Onion

200ml Red wine

1lt gravy

1. Season the Packington pork loin with salt and pepper, spread the English mustard over the back of the Packington Pork loin and drizzle on the honey. Place into an oven tray and pour 1 pint of water in the bottom.

2. Place the Packington Pork loin into a hot oven pre heated to 180oc and cook for 1.5 hours or until the centre is piping hot.

3. Peel and quarter the white potatoes and place into a pan, cover with salted water. Place on the stove and bring to the boil, reduce the heat and simmer until the potatoes are soft.

4. Drain the potatoes and return to the pan. Using a masher mash the potatoes until smooth, add 150g of the butter and cream, heat until the cream is hot and the butter has melted, stir through the potato and season with salt and pepper.

5. Cut the leeks into 2inch batons and place in a pan. Cover with water and add the remaining butter, place a lid on the pan and place on the heat. Bring the water to the boil and cook the leeks until soft.

6. In a thick bottomed pan heat a little oil. Peel and slice the onion and add to the pan. 

7. Caramelise the onions and then add the red wine, reduce to a syrup. Add the gravy and bring to the boil.

8. To serve spoon the creamed potatoes on to a plate, slice the Packington Pork and arrange on top of the cream potatoes. Place the leeks on top and pour over the onion gravy.