| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Coxon’s kit, Coxon1 | 6 | servings | |
INGREDIENTS
| 1 1/2 | kg | Loin of pork; bones required for |
| ; trivet and stock | ||
| 3 | Garlic cloves; cut into slithers | |
| 12 | Fresh sage leaves | |
| 2 | Thyme sprigs | |
| 2 | Onions | |
| 1 | Bouquet garni | |
| 1 | Carrot; sliced | |
| 2 | tb | Groundnut oil |
| 1/2 | pt | Water |
| 2 | tb | Clear honey |
| 2 | tb | Red wine vinegar |
INSTRUCTIONS
Prepare the pork the day before you require it. Insert slivers of garlic all down the joint. Roll the sage leaves by hand and season them with salt and pepper before inserting them into the pork with the aid of a small sharp knife. Rub the roast all over with the salt and thyme. Wrap it in cling film and place into the refrigerator. After a day of marinating, remove the roast, wipe it and let it come up to room temperature. Heat the oil in a casserole. When hot, place the pork loin and broken bones within. Leave the meat to brown turning occasionally. Add the onions and bouquet garni, cook for 3-4 minutes. Place in the preheat oven (240C/475F/gas 9 for 10 minutes then turn down to 200C/400F/gas 6 and leave to roast for 1 1/2 hours. Cover with the honey and remove from the oven, leave to rest and deglaze the pan with vinegar and water, reduce and serve with the carved pork. Serve with herb potatoes in goose fat. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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