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Serves
US | Metric
Ingredients
  • 4 Thick Cut Pork Loin Steaks
  • 1 Bunch of English Asparagus Spears
  • 1 kg Maris Piper Potatoes
  • 100 ml whole milk
  • 100 g butter
  • 6 Smoked Garlic Cloves
  • 4 Shallots
  • 4 Portobello mushrooms
  • 100 ml white wine
  • 150 ml chicken stock
  • 100 ml Double Cream
  • 5 Sprigs of Fresh Thyme
  • 1 handful of fresh tarragon
  • Salt
  • Pepper
Pork Loin with Smoked Garlic Mash and a Creamy Mushroom & Tarragon sauce Pork Loin with Smoked Garlic Mash and a Creamy Mushroom & Tarragon sauce
Pork Loin with Smoked Garlic Mash and a Creamy Mushroom & Tarragon sauce
Roasted English Asparagus

Smokey flavours combined with indulgent creamy sauce makes this a great dinner party dish

Prep 40 minutes
Total 1 hour
  1. Start by infusing the milk with the butter and smoked garlic, bash the cloves so they open up and heat this at a low temp until you're ready to use
  2. Peel the potatoes and cut into even pieces for boiling. Boil in heavily salted water for approx. 25 mins until they are tender. Drain off the water and allow them to dry.
  3. Pass the potatoes through a ricer to get a smooth texture, otherwise mash well.
  4. Strain the infused milk into the potatoes and stir until incorporated and smooth check for seasoning and keep warm until ready to serve.
  5. For the sauce slice the shallots and mushrooms, heat a little oil in a pan and soften the vegetables before adding a sprig of thyme.
  6. Pour in the white wine and stock then reduce by half
  7. Then add the cream again reducing until a nice luxurious consistency is achieved before adding the tarragon and seasoning to taste.
  8. For the Pork Loin rub with a bit of oil and season well. Heat a frying pan before standing the pork loin fat side down to render out the fat for cooking the meat in.
  9. Once the fat is render and crisp colour the pork chops well in that fat before adding sprigs of thyme and throwing in the asparagus to start roasting.
  10. Finish in an oven at 190c it's crucial to not overcook the pork you're looking for a "medium" temp which is 63c roughly if you have a food probe check for that temp otherwise make a slight incision to check.
  11. Rest the pork for 10 mins before serving.
  12. I like to Pour the sauce on at the table for presentation purposes

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

Pork Loin with Smoked Garlic Mash and a Creamy Mushroom & Tarragon sauce
Roasted English Asparagus

Smokey flavours combined with indulgent creamy sauce makes this a great dinner party dish

favorite
print
rate
Prep 40 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 4 Thick Cut Pork Loin Steaks
  • 1 Bunch of English Asparagus Spears
  • 1 kg Maris Piper Potatoes
  • 100 ml whole milk
  • 100 g butter
  • 6 Smoked Garlic Cloves
  • 4 Shallots
  • 4 Portobello mushrooms
  • 100 ml white wine
  • 150 ml chicken stock
  • 100 ml Double Cream
  • 5 Sprigs of Fresh Thyme
  • 1 handful of fresh tarragon
  • Salt
  • Pepper

  1. Start by infusing the milk with the butter and smoked garlic, bash the cloves so they open up and heat this at a low temp until you're ready to use
  2. Peel the potatoes and cut into even pieces for boiling. Boil in heavily salted water for approx. 25 mins until they are tender. Drain off the water and allow them to dry.
  3. Pass the potatoes through a ricer to get a smooth texture, otherwise mash well.
  4. Strain the infused milk into the potatoes and stir until incorporated and smooth check for seasoning and keep warm until ready to serve.
  5. For the sauce slice the shallots and mushrooms, heat a little oil in a pan and soften the vegetables before adding a sprig of thyme.
  6. Pour in the white wine and stock then reduce by half
  7. Then add the cream again reducing until a nice luxurious consistency is achieved before adding the tarragon and seasoning to taste.
  8. For the Pork Loin rub with a bit of oil and season well. Heat a frying pan before standing the pork loin fat side down to render out the fat for cooking the meat in.
  9. Once the fat is render and crisp colour the pork chops well in that fat before adding sprigs of thyme and throwing in the asparagus to start roasting.
  10. Finish in an oven at 190c it's crucial to not overcook the pork you're looking for a "medium" temp which is 63c roughly if you have a food probe check for that temp otherwise make a slight incision to check.
  11. Rest the pork for 10 mins before serving.
  12. I like to Pour the sauce on at the table for presentation purposes

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

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