1.4 kg (3 lb) loin of pork, weighed after skinning and boning (keep skin and bones if possible)
freshly ground black pepper
1 - 2 garlic cloves, finely chopped
30 ml (2 tbsp) freshly chopped parsley
5 ml (1 tsp) freshly chopped marjoram or 2.5 ml (1/2 tsp) dried marjoram
30 ml (2 tbsp) oil
200 ml (7 fl oz) chicken stock
juice of 1 large orange
45 - 60 ml (3 - 4 tbsp) orange liqueur
15 ml (1 tbsp) French mustard
45 ml (3 tbsp) dry white breadcrumbs
15 ml (1 tbsp) soft light brown sugar
2 - 3 seedless oranges separated into segments, to garnish
sprigs of watercress, to garnish
1. Heat'the oven to 170°C (325°F) gas 3. Sprinkle the meaty side of the loin of pork with the salt, pepper, garlic, parsley and marjoram. Form it into a neat roll, fat side outwards, and tie in several places with string.
2. Heat the oil in a flameproof casserole into which the meat fits closely. When the oil sizzles, add the meat to the pan and brown it lightly on all sides.
3. Gently heat the chicken stock, then add it to the casserole. Tuck the bones and pieces of skin, if available, around the meat, cover the casserole, transfer it to the oven and cook for 1 3/4 hours.
4. Discard the bones and skin. Pour the orange juice and liqueur over the meat, spread the meat thinly with mustard and sprinkle with the breadcrumbs and sugar. Return to the oven and cook, uncovered, for 15 minutes or until the juices run clear and the topping is crisp and golden.
5. Take the meat out of the oven and remove the string. Carve the pork into slices and arrange neatly on a well-heated serving platter, and keep warm in the turned-off oven. Degrease the pan juices by blotting the liquid with strips of absorbent paper, add the orange sections and heat for 2 minutes. Using a slotted spoon, arrange the orange sections in groups around the meat and tuck sprigs of watercress between the groups of orange. Check the gravy for seasoning, pour into a sauce-boat and serve at once.
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