Roast pork loin with pickled cabbage and red chilli matched with Mills Reef Pinot Gris 2013

Ingredients - Serves 2

  • 2 x 250g pork loins
  • ½ savoy cabbage, sliced fine
  • sea salt
  • rice bran oil
  • 60ml vinegar
  • 35g sugar
  • 50ml water
  • 1 red chilli, sliced
  • handful of watercress

Master tip:

Pork loin is a great cut of meat, choose a loin that  has a bit of fat marbling through it, this will help with tenderness. Medium is the best cooking temperature for retaining the moisture in the pork.  

  1.  Place the savoy cabbage in a bowl and salt lightly with a few teaspoons of sea salt. Leave to sit for 30 minutes then rinse off in cold water.
  2. Bring the water, vinegar, chilli and sugar to the boil in a pan, then cool slightly before pouring over the cabbage, leave to pickle for 1 hour at least.
  3. Colour the pork loins in a pan until golden all over then finish cooked in a 180’ oven, should take 3-4 minutes, don’t overcook as the pork will be dry.
  4. Remove the pork and slice on a board, place on the plate and garnish with pickled cabbage and watercress.
Josh Emett Master Match Horizontal Rule