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The Caterer

Roast honeyed loin of pork

11 September 2006
Roast honeyed loin of pork

Here the pork is cooked with fresh rosemary and accompanied by a sweet and sour sauce tartlet sage and onion stuffing apple sauce and gravy made with the goodness of the pork.


One loin of pork that has been well hung cooked on the bone and preferably Cumbrian bred this being a Cumbrian roast
2 oranges
2 apples
3 shallots chopped
Fresh rosemary
½ pint apple juice
Ask the butcher for a few further bones to make stock


Make sure the pork is well seasoned with fresh rosemary. If this is not available make two bouquets of rosemary.

Score the rind of the pork finely and sprinkle with a little salt.

Roughly cut the two oranges and two apples and place in suitable roasting pan with the shallots and pork.

Place knobs of dripping or lard around the meat and pour half-a-pint of apple juice and a little stock around the pork. Sprinkle some dried rosemary around.

Do not put any fat on the pork itself. By keeping the rind dry it gets crisper.

Roast gently in the middle of the oven 350°F or gas mark 3-4.

Do not baste the pork during cooking as this will soften the crackling.

When cooked raise the crackling off the joint. Keep the pork warm. If the crackling is still not crisp place the meat back in the oven for a bit longer.

When the crackling is crisp glaze with a little honey and place in the oven until slightly brown. Do watch it does not brown too much.

Add some flour to the goodness of the pork and make a roux with the fat and vegetables left in the pan. Add pork stock working it in with a wooden spoon. If desired add another bouquet of rosemary. Season to taste to make excellent gravy and sieve in a suitable saucepan.

Serve the pork with sage and onion stuffing and sweet and sour sauce in a pastry tartlet and apple sauce flavoured with lemon juice.

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