Ingredients
- 1 carrot
- 2 stalk celery, chopped
- 2 stalk leeks, white part only, chopped
- 1 teaspoon black peppercorns
- 1 tablespoon dijon mustard
- 1 tablespoon fresh bread rumbs, dried in the over at 250 degrees for 30 minutes
- 1 1/2 teaspoon brown sugar
- 2 tablespoon butter, softened
- 2 pound white cabbage, finely shredded
- 1 carrot
- 2 stalk celery, chopped
- 2 stalk leeks, white part only, chopped
- 1 teaspoon black peppercorns
- 1 tablespoon dijon mustard
- 1 tablespoon fresh bread rumbs, dried in the over at 250 degrees for 30 minutes
- 1 1/2 teaspoon brown sugar
- 2 tablespoon butter, softened
- 2 pound white cabbage, finely shredded
- 1 small onion, pelled and stuck with 2 cloves
- 1 small bay leaf
- 1 cup heavy cream
- 2 tablespoon butter
- 2 tablespoon white flour
- 1 tablespoon plus 1 teaspoon good-quality french or english mustard
- 1 carrot
- 2 stalk celery, chopped
- 2 stalk leeks, white part only, chopped
- 1 teaspoon black peppercorns
- 1 tablespoon dijon mustard
- 1 tablespoon fresh bread rumbs, dried in the over at 250 degrees for 30 minutes
- 1 1/2 teaspoon brown sugar
- 2 tablespoon butter, softened
- 2 pound white cabbage, finely shredded
- 1 small onion, pelled and stuck with 2 cloves
- 1 small bay leaf
- 1 cup heavy cream
- 2 tablespoon butter
- 2 tablespoon white flour
- 1 tablespoon plus 1 teaspoon good-quality french or english mustard
- 1 small onion, pelled and stuck with 2 cloves
- 1 small bay leaf
- 1 cup heavy cream
- 2 tablespoon butter
- 2 tablespoon white flour
- 1 cup beef, lamb, fish, rabbit, or chicken stock, or another stock, depending on what the sauce is to be served with
- 1/2 cup minced fresh parsley
- 1 carrot
- 2 stalk celery, chopped
- 2 stalk leeks, white part only, chopped
- 1 teaspoon black peppercorns
- 1 tablespoon dijon mustard
- 1 tablespoon fresh bread rumbs, dried in the over at 250 degrees for 30 minutes
- 1 1/2 teaspoon brown sugar
- 2 tablespoon butter, softened
- 2 pound white cabbage, finely shredded
- 1 small onion, pelled and stuck with 2 cloves
- 1 small bay leaf
- 1 cup heavy cream
- 2 tablespoon butter
- 2 tablespoon white flour
- 1 tablespoon plus 1 teaspoon good-quality french or english mustard
- 1 small onion, pelled and stuck with 2 cloves
- 1 small bay leaf
- 1 cup heavy cream
- 2 tablespoon butter
- 2 tablespoon white flour
- 1 cup beef, lamb, fish, rabbit, or chicken stock, or another stock, depending on what the sauce is to be served with
- 1/2 cup minced fresh parsley
- 2 pound small new potatoes of approx. equal size, lightly scraped but not peeled
Preparation
Baking Directions:
1.Put the pork loin into a large pot.
Add the carrot, celery, leeks and peppercorns and cover ingredients with cold water.
Bring to a boil over high heat, then reduce the heat and simmer, uncovered, for about 1 hour.
2.Meanwhile, preheat the over to 400 degrees (gas mark 6).
3.Remove the pork from the pot and set aside.
Strain and reserve the cooking liquid.
4.Cut the rind off the pork and discard it, then score the fat all over with a small, sharp knife.
Put the pork into a roasting pan just big enough to hold it.
5.In a small bowl, combine the mustard, bread crumbs, brown sugar, and 1 tbsp of the butter and mix them together with a fork.
6.Spread the mixture over the top and sides of the pork loin, then roast in the oven for about 20 minutes.
7.Meanwhile, put the cabbage into a saucepan just big enough to hold it and add the reserved cooking liquid to cover, pouring in a little water if necessary.
Bring the liquid to a boil, then reduce the heat to a simmer and cook until the cabbage is cooked through but still a little crisp, about 6 minutes.
Drain well and toss in a bowl with the remaining tbsp of butter.
Season to taste with salt.
8.To serve, make a bed of the cabbage on a serving platter.
Slice the pork loin about 1/2 inch thick and lay it on top of the cabbage.
Serve with mustard sauce or parsley sauce, with boiled potatoes on the side.
Mustard sauce (white sauce and mustard)Makes 1 1/2 cups1. Put onion and bay leaf into a small saucepan and add the cream.
Bring to a boil over medium heat; then remove from heat and set aside to infuse for 15 to 20 minutes.
2.Strain infused cream into a small bowl and wipe out the pan.
Melt the butter in the pan over low heat and whisk in flour, stirring for about 1 minute to make a roux.
Slowly pour the strained cream into the roux, and cook, stirring for another minute or so.
3.Warm 2 cups white sauce, and stir in mustard, mixing well.
Parsley sauce (white sauce and stock, parsley and salt and pepper)1. Put onion and bay leaf into a small saucepan and add the cream.
Bring to a boil over medium heat; then remove from heat and set aside to infuse for 15 to 20 minutes.
2.Strain infused cream into a small bowl and wipe out the pan.
Melt the butter in the pan over low heat and whisk in flour, stirring for about 1 minute to make a roux.
Slowly pour the strained cream into the roux, and cook, stirring for another minute or so.
3.Warm 1 cup white sauce, then stir in the stock and cook over medium heat, stirring frequently, for 3 to 4 minutes, or until the consistency is creamy.
4.Stir in parsley and season to taste with salt and pepper.
Boiled potatoes1. Bring a large pot of water to a boil over high heat.
Reduce heat to medium-high and add the potatoes.
Cook for 15-25 minutes or until soft but not disintegrating.
Test for doneness with skewer or sharp-tined fork.
2.Drain potatoes, then pat dry lightly with a clean towel.
3.Serve traditional style, in a bowl at the table with a dish of salt on the side; or return the potatoes to the pot and toss with plenty of butter and salt, and with finely chopped parsley or mint, if desired.
