Loin of Pork with Pistachio - Larousse Gastronomique

Loin of Pork with Pistachio - Larousse Gastronomique

Serves 4-6

Larousse Gastronomique is the world’s most famous culinary reference book. It was the vision of Prosper Montagne, a French chef who was responsible for the first edition published in Paris in 1938. His aims were to provide an overview of 20th-centrury gastronomy and its history, as well as a source of reference on the more practical aspects of cookery. This Larousse recipe may leave you short on weights, but will deliver on technique and ingredients.

Preparation Method

Marinate a 2-2.5kg loin of pork – or unsmoked (fresh) ham – for 24 hours in white Bordeaux wine. Soak 800g prunes in warm white Bordeaux. Stud the pork joint with garlic and pistachios. Place it in a flameproof casserole, add 500ml of the marinade, cover and cook for 3 hours over a moderate heat. Then add the strained prunes, cook for a further 45 minutes and serve very hot.