Roast loin of pork with garlic recipe
information
This is the traditional French method of roasting a joint of pork and although there is no crispy crackling as with an English pork roast, the meat is juicier and more succulent. If pork crackling is liked, the rind and some of the fat can be removed before the loin is cooked, sprinkled with salt and . cooked in a separate roasting tin with a little dripping or lard.
ingredients
1 loin of pork (about 1 1/2 kg (3 lb), rind removed and boned
Salt and freshly ground black pepper
1 tsp spoon freshly chopped sage or 1/2 tsp dried sage
Pinch of ground allspice
1 garlic clove, slivered
150 ml (1/4 pint) dry white wine or water
Salt and freshly ground black pepper
1 tsp spoon freshly chopped sage or 1/2 tsp dried sage
Pinch of ground allspice
1 garlic clove, slivered
150 ml (1/4 pint) dry white wine or water
method
1. Put the pork in a large bowl or dish and rub the salt, pepper, sage and allspice into the joint. Leave in a cool place for several hours or overnight if possible.
2. Place the garlic slivers at regular intervals along the inside of the joint. Roll up and tie securely with string.
3. Put in a roasting pan and pour in the wine or water. Cover with a lid or foil and roast in a cool oven (150°C/300°F or Gas Mark 2) for 2 to 2 1/2 hours or until the meat is tender and the juices are no longer pink
4. when pierced with a skewer. If the joint becomes dry during cooking, add a little water to the roasting pan.
5. Before serving, remove the string and carve the joint into slices.
6. Arrange on a hot serving platter. Serve with gravy made in the roasting pan with the cooking juices, and vegetables.
2. Place the garlic slivers at regular intervals along the inside of the joint. Roll up and tie securely with string.
3. Put in a roasting pan and pour in the wine or water. Cover with a lid or foil and roast in a cool oven (150°C/300°F or Gas Mark 2) for 2 to 2 1/2 hours or until the meat is tender and the juices are no longer pink
4. when pierced with a skewer. If the joint becomes dry during cooking, add a little water to the roasting pan.
5. Before serving, remove the string and carve the joint into slices.
6. Arrange on a hot serving platter. Serve with gravy made in the roasting pan with the cooking juices, and vegetables.
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