Just a few ingredients in this recipe of pork loin with garlic confit and basil but it packs a punch of flavour, Serve with potato boulangere and a side of green vegetables such as broccoli or spinach
1 Pork fillet loin, about 250g
Handful of basil leaves
8 Garlic cloves
Pancetta or streaky bacon
Salt and pepper
First make the confit. Place the whole garlic and some basil leaves in a tin foil parcel with a dash of olive oil. Place in a low over, around 180 degrees for 25 minutes. Remove from the oven and peel the garlic,mash into a paste.
Cut the pork loin into 2 pieces, then butterfly each section by cutting it through the middle horizontally (not all the way through). Place some basil leaves along the centre of each piece and then spread the confit on top. Close the fillet and then wrap each fillet in the pancetta or streaky bacon. Wrap the fillets tightly in cling film to help them form a good shape, and place in the fridge for 30 mins or so.
Remove the fillet from the cling film and pan fry in a little oil over a high heat until browned all over. Place in an oven at 180 for 25 mins. Remove from the oven, test the centre of the meat with a metal skewer to make sure it is cooked through, it should be hot in the centre when you touch the skewer to your lips. Slice the pork and serve.