Roast
Loin of Pork with Rosemary and Garlic
Serves 8
This looks magnificent, like a standing rib
roast – and is special for those who love roast pork.
2–2.5 kg loin of pork, with the bones intact
and scraped as for a rack of lamb (ask the butcher to do this)
1 sprig rosemary
3 cloves garlic
coarse salt and freshly ground black pepper,
to season
1 tablespoon fresh chopped mixed herbs
1 cup dry white wine
Apple Sauce, to serve
apple sauce
3 cooking apples, such as granny smith
1–2 tablespoons water
2 tablespoons caster sugar
strip of lemon rind
strip of orange rind
Ask the butcher to score the skin and some of
the fat of the pork in narrow strips or a diamond pattern. Finely chop the
rosemary and garlic, season with salt, freshly ground black pepper and chopped
mixed herbs. Make a few slits on the underside of the pork and push this herb
and garlic mixture into the slits to season the pork well. Rub the skin
liberally with salt and put the pork on a rack in a roasting pan. Roast the
pork in a preheated 230°C oven for 25 minutes to crisp the skin. Reduce the
oven temperature to 180°C and continue to roast the meat, allowing 20 minutes
per 500 g, about 1½ hours.
Transfer to a serving platter and keep warm for
10 minutes before carving. Pour off the fat from the roasting pan and add the
wine to deglaze over a moderate heat. Boil for a few minutes and set aside in a
bowl to keep warm and serve. Carve the pork into thick chops to serve. Serve
with Braised Red Cabbage with Apples or vegetables of your choice, and follow
with salad greens.
Apple
Sauce
A must-have for roast pork. Popular in the
United States, England and certainly Australia – this sauce is lovely with pork
leftovers as well.
Peel, core and slice the apples thinly. Cook
the apples gently in a saucepan with the water, sugar and rinds until the
mixture turns to a pulp, adding more water if needed. Remove the rinds and
serve warm with roast pork. Makes about 2
cups.
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