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January Pork

January Pork

Cooking Time

Preparation Time : 1440

Cook Time : 120

Total Time : 1560


Serves 8

  • 4tablespoons extra virgin olive oil

  • 10 juniper berries

  • 1 garlic clove

  • 1 clove

  • 1⁄8 teaspoon black pepper

  • 4lbs boneless center pork loin

  • 1 bay leaf

  • 2⁄3 cup dry white wine

  • 1⁄2 cup poultry or 1⁄2 cup meat stock

  • salt


  • 01

    Combine the olive oil, juniper berries, garlic, clove and pepper in a food processor.

  • 02

    Process until finely chopped.

  • 03

    Put the pork in a dish large enough to hold it and rub the entire surface with the mixture.

  • 04

    Lightly cover and let marinate in the fridge for 18 to 24 hours.

  • 05

    Next day preheat oven to 325°F.

  • 06

    Transfer the pork and marinade to a shallow roasting pan.

  • 07

    Sprinkle the meat lightly with salt and set the bay leaf on top of the roast.

  • 08

    Roast For 1 hour and 50 minutes or until internal temperature of 155°F.

  • 09

    Baste the meat with the pan juices and the wine adding the wine in thirds: the first third goes over the pork after the first 30 minutes of cooking.

  • 10

    Add another third after 20 minutes and another third is poured over the meat after 10 minutes.

  • 11

    Add a little water if the pan juices threaten to burn.

  • 12

    Once the meat is done cooking remove it and place on a platter and keep warm.

  • 13

    Degrease the pan juices and keep them hot as well.

  • 14

    If the pan juices are skimpy,set the pan over high heat and stir in the broth.

  • 15

    Simmer the juices as you scrape up the brown bits.

  • 16

    Taste for seasoning and keep warm.

  • 17

    Thinly slice the pork and arrange it on a warm platter.

  • 18

    moisten with pan juices and serve hot.



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