| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | C, L, N, U | 8 | Servings | |
INGREDIENTS
| 4 | lb | Loin of pork |
| Salt | ||
| Freshly ground black pepper | ||
| 3 | Truffles or | |
| 2 | oz | Dried cepes, porcinis |
| 1 | Clove garlic, thinly sliced | |
| 3/4 | pt | Hot meat stock or water |
| 1/4 | pt | White wine |
INSTRUCTIONS
Ask your butcher to bone the loin and remove the rind, but keep both bones and the rind for the cooking. If you are using dried cepes, cover them with warm water and leave to soak for 30 minutes or until they are soft. Drain, reserving the liquid. Lay the meat on a board and season well with salt and pepper. Cut the truffles or cepes into little pieces and lay at intervals along the meat interspersed with slivers of garlic. Roll the meat up and tie it with string into a long bolster shape. Place it in a roasting pan surrounded by the bones and the rind cut into strips. Roast in a preheated oven at 325 degrees for 30 minutes. Pour in the hot stock or water, the wine, and the liquid from the cepes. Cover and cook for a further 2 to 2 1/2 hours. Remove the pork and keep hot. Strain the juices and reduce, then season to taste. Serve with the sliced pork. Or, if serving the pork cold, pour off the juices into a bowl and chill. Remove the fat, but keep it for frying bread or little potatoes--it has a splendid flavor. The juices will have jellied and should be chopped and arranged around the cold pork in a serving dish. Serve with what you will, such as a fine salad and some sauteed potatoes. Recipe by: Two Fat Ladies FL1B02 Posted to MC-Recipe Digest V1 #823 by Sue <suechef@sover.net> on Oct 02, 1997
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