Slow-roasted pork loin with oranges and vermouth
|1 kg||Pork loin, boned out, rolled and tied|
|1 sprig||Fresh rosemary|
|1 to taste||Extra virgin olive oil|
|1 to taste||Salt & freshly ground pepper|
|2||Onions, skins on, quartered|
|2 cups||Veal stock, or use chicken stock|
|1 kg||Brussels sprout|
|6 Tbsp||Vermouth, or use white wine|
- Preheat the oven to 200C.
- Score the pork skin in 1cm strips.
- In a mortar and pestle, smash together the garlic, herbs and spices with a little oil and rub well into the pork, both the flesh and the skin.
- Pour a little oil into a roasting pan, put in the onions and place the pork on top of them.
- This prevents the meat from sticking and provides delicious flavour for the sauce. Roast in the oven for 20 minutes.
- Add hot stock, turn the temperature down to 150C and continue cooking uncovered for three hours.
- Fifteen minutes before the end of cooking, squeeze the juice of half an orange over the meat and add the vermouth.
- Sprinkle the breadcrumbs over the skin. Return to the oven.
- Cut the rest of the oranges into skinny slices and blanche for one minute.
- Add them to the roast for the last five minutes of cooking.
- Remove pork from oven, cover with foil and allow to rest for 10 mins before slicing.
- Serve sauce on the side and a bowl of brussels sprouts