Mr Nik's Honey Pesto Roast Pork

Since I was busy packing for my weekend trip away with work, Mr Nik did the honorable thing last Thursday evening and cooked dinner. It was a welcomed hearty dish, as lunch was pants that day - but to be honest I reckon it was a secret ploy of his to make sure I came home after the weekend ;)

Well it worked, cos here I am (^_^)

Honey Pesto Pesto Roast Pork

Ingredients
- Good cut of pork [I've no idea what this cut is called. Answers please!]
- Homemade basil pesto - mixed with honey and crushed garlic

 

Meaty spa treatment.

1. We've discovered that if you want great tasting meat, you've got to treat it well. Just ask those happy Wagyu cows! So give your meat a little spa treatment before you roast:
- Start with a quick rinse and exfoliate with a sea salt scrub.
- Massage and drizzle with oils [preferably olive oil]
- Season thoroughly and lovingly
- And leave your to meat rest for about an hour after the treatment. [Enya could be played to the meat at this point to show it some extra TLC - but I don't think it'll do much to the taste or texture...]

Basking in a basil pesto mask.

2. After about an hour, continue the treatment by applying a pesto mask to the meat. Allow it to rest and absorb for another hour.

3. Once the meat has rested sufficiently, place the meat in a pre-heated oven at circa 175º and roast for 45mins to an hour [depending on the size of the meat]. It's pork, so you want it cooked well, but still juicy when you slice through.

Fresh 'n' Sweet Bulgar Salad

Ingredients
- Bulgar wheat
- Mushroom stock cube
- 1 small handful of crumbled Feta cheese
- 1 large handful spinach
- 1 small handful cherry tomatoes
- 1 heaped tbsp dried cranberries
- 1 drizzle of olive oil
- 1 tbsp of fresh lemon juice

1. Place desired amount of bulgar in pan, pour in cold water until it just about covers the bulgar.
2. Bring water to boil, add 1 mushroom stock cube. Simmer until stock cube is dissolved.
3. Take off heat and leave to sit with lid on for about 10mins.
4. Stir in cheese, veg and dried cranberries
5. Drizzle with olive oil, add lemon juice and stir.

Carrots
1. Throw a handful of fresh carrots into a foil pouch.
2. Season, add knob butter.
3. Seal pouch and place in oven for 15mins.

 Hearty, succulent and truly delicious springtime grub.

Once the meat is done, take it out of the oven, leave the meat to rest whilst you serve up the bulgar and carrots on the plate. Slice up the meat and place on top.

Serve with a nice glass of super-chilled Sauvignon blanc - heaven!