Botrytis Recipes

Crispy Pork, with baked apples and sage butter

Match with a Botrytis Riesling

Food and Wine Matching - Crispy Pork

Serves

Mains for six

Ingredients

  • 1.5 – 2 kg pork loin
  • Salt
  • 6 apples of choice
  • 10 sage leaves
  • 150g butter at room temperature

Method

  1. Place the pork into the baking tray, score the skin with a sharp knife and rub a handful of salt firmly over the pork skin and into the slits.
  2. Allow it to rest for 10 minutes then bake in a hot oven (200°C) for 60 minutes.
  3. After 20 minutes of cooking, place the cored apples into the baking tray.
  4. To make the sage butter add a little of the butter to a hot fry pan, melt and add the sage leave, frying until crisp.
  5. Pour the pan contents oven the remaining butter and mix together.
  6. When the butter has firmed up but is still workable, place it on a sheet of cling film and roll into a sausage shape or spoon into a mould of your choice. Twist the ends of the cling film and place it in the fridge to set. (This can be done well ahead of time, even the day before.)
  7. Remove the pork from oven. To check if it is cooked, pierce with a metal skewer - the meat juices should run clear.
  8. Put the meat aside to rest for 10 minutes, covered.
  9. Carve and serve with the roasted apples and a slice of the sage butter.

Wine match

Tim Adams Clare Valley SA, Botrytis Riesling 2010

Tim Adams

Clare Valley SA,
Botrytis Riesling 2010 375mL

A lower alcohol dessert wine whose strength is its delicacy and purity of fruit. Cool store apples and lime sorbet. Lovely work.

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