Pork Plate by Ben Watson of The Bridge Inn at Ratho
With warming open fires as well as an outside terrace, the Bridge Inn is an appealing year-round destination. Situated on the Union Canal just outside of Edinburgh, The Bridge Inn incorporates a pub and a restaurant, as well as offering four luxury bedrooms overlooking the canal.
Being a community pub in the heart of the village, Head Chef Ben Watson sources delicious, locally produced food from the Bridge Inn’s own walled garden, which supplies vegetables, lamb and pork for the restaurant.
The team also take great pride in discovering delicious and interesting ales from around Scotland, alongside creating an elegant wine list to suit all tastes.
The Bridge Inn was awarded the AA Best Pub in Scotland award in 2014, as well as the title for Best Food Pub 2014 in the Yorkshire, North East & Scotland category, coming second across the whole of the UK at the Great British Pub Awards in September.
Ingredients
(serves five)
1.6kg of pork loin, cleaned
Approx. 10/15 rashers of bacon of your choice
Cracked pepper, to season
Tsp. thyme, chopped
Method
1 Wipe your worktop with a clean damp cloth then roll out cling film three layers thick. You are going to roll your pork loin in bacon like a big sausage.
2 Take your bacon and lay it flat horizontally on the cling film so you have enough space to comfortably cover the entire loin.
3 Place the loin on the bacon and season with cracked pepper and thyme.
4 As tightly as possible, wrap the pork in the bacon using the cling film to hold it tight, tie it tightly at both ends.
5 Rest in the fridge overnight to firm up.
6 Remove from the cling film then seal in a very hot pan with a little oil then roast in the oven at 190 °C for approximately 30 minutes. You’re looking for a core temperature of approximately 68 °C, over cooked pork is a nightmare!
7 Rest the pork for 15 minutes under foil.
8 Carve then serve the pork with your favourite vegetables, roast potatoes, homemade apple sauce and gravy.
In association with Taste Communications.
www.tastecommunications.co.uk
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