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Berkshire Pork Loin with Cavolo Nero, Verjuice and Grapes with Granny Smith Sauce
MAGGIE BEER21Ingredients
┅Seconds
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Ingredients
US|METRIC
4 SERVINGS
- 750 grams pork loin (free range berkshire, skin on)
- 1/4 cup fennel seeds
- 1 lemon zest (from one lemon finely grated)
- 3 bay leaves
- 1/4 cup sea salt flakes
- 1/4 cup verjuice
- 2 Granny Smith apple (cored)
- 40 grams unsalted butter
- 6 leaves (thyme sprigs, picked)
- 1 Tbsp. extra virgin olive oil
- 2 Tbsp. caster sugar
- 1/2 cup verjuice
- 1/2 cup water
- salt (to taste)
- 1/4 cup extra virgin olive oil
- 1 bunch cavolo nero (stripped, roughly chopped)
- 40 grams butter
- 1/2 cup red seedless grapes (large, halved)
- 1/2 cup green seedless grapes (large, halved)
- 1 Tbsp. verjuice
- 2 tsp. tarragon leaves (roughly chopped)
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