Personal cook, not yet..

Time fly’s, nearly three months into the new year.
My passion for cooking has been on hold, work, jobs around the house, they all add up.
Les suggested that I needed a personal cook or a couple of cooking classes.
So, back to the kitchen, a glass of wine and a simple recipe.
Everything fell into place as though I had never been away.
Tender loin of pork, pork loin, whatever you like to call it, was going to be on my menu for the evening meal.
I covered the loin of pork in a marinade made of olive oil, thyme and lemon zest.
Simply wrapped in bacon and put in the oven.

Method for the marinade

Mix the thyme and lemon zest with the extra virgin olive oil, leave for 15 minutes to infuse the flavours

Method for a Loin of Pork wrapped in Bacon

Remove the any skin from the pork loin

Rub the marinade into the meat,cover with cling film and leave in a cool place for about an hour

Preheat oven to 190°C/375°F/gas mark 5

Remove the cling film from the meat

Lay the bacon on a plate and place the pork loin on top

Roll the bacon over the pork loin

Put 1 tbsp extra virgin olive oil into a hob to oven roasting dish

Heat the extra virgin olive oil on the hob

Place the meat into the dish, seal the meat by gently rolling it in the dish

Remove the roasting dish from the hob and add the leeks

Place in the preheated oven for 30 minutes

Remove the roasting dish from the oven and pour over the onion gravy

Put back into the oven for 10 minutes

Remove the roasting dish from the oven and put the meat onto a warm serving dish

Serve with kale and potato carrot mash

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