In this recipe, we used our own Greenhouse produce including Ginger & Chilli, grown in a GS300 & a GS100.
1 med onion
5cm piece of root ginger, peeled and roughly chopped
4 cloves garlic
1½tblsp Dijon mustard
60ml dry white wine
200ml ginger ale
3tblsp tomato puree
60ml each honey, cider vinegar, soy sauce
60ml sesame oil
Black pepper to taste
A medium chilli, seeds removed, roughly chopped
A good size loin of pork
Place onion, ginger, garlic, Dijon mustard, wine, ginger ale, tomato puree, honey, cider vinegar, soy sauce, cloves, chilli and pepper into a blender and process until smooth.
Place the pork loin, fat side up, into a heavy baking pan just large enough to hold it.
Score the skin and pour sauce over it.
Cover tightly and bake for 2 hours in a moderate oven.
Turn pork over and bake uncovered for one more hour or until cooked through. Transfer pork to a serving dish.
Adjust the seasoning in the sauce, if required; reduce over a moderate heat until a thick glaze-like sauce is achieved.