This recipe was made possible by Gladio hauling an actual oven to the campsite. Totally worth the effort.
Active cooking time: 30 mins. Total cooking time: 1 hour. Serves 2
Kiwi sauce:
2 (over)ripe kiwis
1 sliced kiwi, just for show
1 tbsp honey (15mL)
½ tsp ginger powder (1.5g)
½ tsp onion powder (1.5g)
1 tbsp lime juice (15mL)
1 sliced apple
Pork roast:
4.5 oz chestnut mushrooms, sliced (125g)
1 lb pork loin (500g)
5.5 tbsp butter (75g)
½ tsp salt (1g)
½ tsp ground pink pepper (1g)
6 sprigs of fresh thyme
Preheat the oven to 340°F (170°C). Rinse and slice your mushrooms.
In a skillet or cast iron pot, melt the butter over medium-high heat. Season all sides of the meat with salt and ground pink pepper. Add the pork loin to the pot and keep rotating it until all sides are golden brown. Add mushrooms and thyme, and stir fry until soft, about 2-3 minutes.
Remove the thyme. Transfer contents of the skillet to an ovenproof pan if needed. Roast for 30 minutes, rotating the pork loin every 10 minutes. When done, remove from oven and let it rest for another 10 minutes.
Peel the kiwis and (optional) remove the centre of the kiwis for a smoother sauce. Dice and mash them with the back of a fork or blend in a food processor.
Heat the mashed kiwis in a saucepan on low heat and add honey, ginger powder, onion powder, and lime juice. Stir until all the ingredients are evenly combined. Drizzle on top of the roast or on the side. Garnish with pink peppercorns, kiwi, and apple slices. Definitely the fruitiest Jabberwock you’ll ever taste!
Creator: SoqueWeathercat (Twitter, Tumblr)