An unusual and rich main dish, Pork with Gruyere has a sauce with a Fondue Suisse flavour. It needs only very simple accompaniments such as buttered noodles or boiled rice and a green salad.
1×3 lb. boned loin of pork, trimmed of excess fat
6 oz. Gruyere cheese, cut into strips
1 oz. butter
1 medium-sized onion, finely chopped
8 fl. oz. dry white wine
2 teaspoon black pepper
2 tablespoons cornflour dissolved in
2 tablespoons kirsch
1 oz. Gruyere cheese, grated
1 tablespoon chopped fresh parsley
Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C).
Lay the pork out on a flat surface and cover it with the strips of Gruyere cheese. Roll up the pork and tie it securely at 1-inch intervals with string. Set the pork aside.
In a large flameproof casserole, melt the butter over moderate heat. When the foam subsides, add the onion. Cook, stirring occasionally, for 5 to 7 minutes or until it is soft and translucent but not brown.
Place the pork in the casserole and cook, turning it with two large spoons, for 8 to 10 minutes, or until it is well browned all over.
Pour in the wine and add the pepper. Bring the liquid to the boil. Cover the casserole and place it in the oven. Braise for 1 ½ to 2 hours, or until the pork is well cooked. Stir the cooking liquid in the casserole from time to time as some of the cheese will run out of the pork and may stick to the pan. Test the meat by piercing it with the point of a sharp knife. The juices that run out should be clear.
When the pork is cooked, remove the casserole from the oven. Using two large spoons, transfer the pork to a warmed dish. Remove and discard the string. Set aside and keep warm while you make the sauce.
With a metal spoon, skim all the fat off the surface of the cooking liquid. Strain the skimmed liquid into a medium-sized saucepan, pressing down on the cheese and onion in the strainer to extract all the liquid. Discard the contents of the strainer.
With a wooden spoon, stir the cornflour mixture into the liquid in the saucepan and place it over moderate heat. Cook, stirring constantly, for 2 to 3 minutes or until the sauce thickens slightly. Stir in the grated Gruyere cheese. As soon as the cheese has melted and the sauce is smooth remove the pan from the heat.
Replace the pork in the casserole. Pour over the sauce. Sprinkle over the parsley and serve.