Cooking With Richard

Jamie Oliver’s roast pork loin, nectarines, thyme and butter. The recipe is from Return of the Naked Chef. Served with celeriac and potato mash and a selection of roasted vegetables.

It’s really very simple to make. Start by stuffing the pork with nectarines and a thyme/butter mixture:

Roast in the oven as usual and rest.

Meanwhile I made the accoutrements, roast parsnips, roast carrots, boiled celeriac and baked potatoes (for the mash).

I caramelised meat juices to make a gravy (with some chicken stock and mirin).

Serve sprinkled with some fresh thyme flowers.

This entry was posted on Sunday, August 12th, 2007 at 2:48 pm and is filed under photos, food, recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.