Pork Loin with Potato Dauphinoise, Creamed Spinach and a Red Wine Jus

Posted by on Mar 2, 2017 | No Comments

Impressive enough to serve as a dinner party dish, but simple enough to make as a mid-week meal.

Roasted pork loin


Pork loin

Red wine

Chicken drumsticks











Make the stock for the jus. Remove skin from drumsticks. Crack the bones. Put into a saucepan and cover with cold water. Bring to the boil. Skim off the scum. Simmer for 2 hours.


For the potatoes- turn the oven to 180º peel and finely slice potatoes. Crush some garlic. Layer the potatoes in a baking dish, with garlic, salt and pepper between each layer. Cover with a mixture of cream and milk. Cook until the potato is tender.


For the pork loin- turn the oven to 220º. Season the skin of the pork with salt and pepper. Score with a sharp knife. Add wine to the roasting tin. Put into the hot oven and roast for 20 minutes.


Reduce oven temperature to 190º and roast for a further 30 minutes per 500g. Finally, increase the temperature to 220º for ten minutes to get crispy crackling.


Rest the pork for at least 10 minutes. Pour off red wine and mix with stock. Reduce. If you would rather have a gravy than a jus, thicken with a mixture of flour and butter.


For the spinach- boil the spinach and squeeze out excess liquid.


Finely slice shallots and cook gently in butter until soft.

Mix in some flour. Cook the flour for 2 minutes. Gradually add milk, mixing well. Add some cream. Mix with the spinach and season to taste with lemon, salt, pepper and nutmeg.


Carve pork, assemble and serve.

If you would like to learn how to make recipes like these, you can sign up for our baking and cooking classes in Brighton, Hove and Sussex – just contact us today!

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