INGREDIENTS

(serves six)

1kg unboned pork loin
Salt and freshly ground black pepper
1tbs olive oil
50g smoked bacon, cut into 5mm strips
4 ears yellow or white corn, shaved off the cob
100g morels or other wild mushrooms, cleaned
½ medium onion, diced
250ml double cream
Juice of ½ lemon
1tsp freshly chopped - or ½ tsp dried - thyme
1tsp freshly chopped parsley

METHOD

Rub the pork loin with salt pepper and olive oil. Place in a heavy-bottomed roasting pan and roast in the oven at 180ºC for one hour or until the pork is medium-cooked.

Insert an oven thermometer into the meat and continue to roast until the internal temperature reaches 160íF. Remove from the oven cover with aluminium foil and allow the pork to rest.

Brown the bacon in a sauté pan over a medium heat. When it is crisp pour into a strainer and reserve the fat. Return the pan to the heat and add a teaspoon of the bacon fat.

Add the corn, mushrooms and onion and sauté for three minutes. Add the cream, lemon juice and thyme and season with salt and pepper. Bring to a simmer for about two minutes and allow the cream to reduce until thick.

Add the chopped parsley. Spoon into bowls and garnish with the bacon. Slice the pork loin place over the corn ragoût and serve.

Cory Schreiber