Pork Roast with Rosemary and Sage
Pork Roast with Rosemary and Sage Preparation
Open out the pork, season with salt and pepper, spread the crushed garlic over the bottom streaky part of the pork and sprinkle with crushed juniper berries.
Put 2 large sprigs of sage and 1 sprig of rosemary in the middle and roll up tightly.
Arrange sage leaves and rosemary sprigs all over the surface fat of the meat and tie with cotton string into a neat sausage shape.
Preheat oven to 180C/250F/regulo 4.
Roast for 2 ½ to 3 hours on a wire rack until the juices run clear.
Remove the joint to a carving dish and allow to rest while you make the gravy.
To make the gravy: Degrease the juices in the roasting tin, add stock, bring to the boil and whisk to dissolve the caramelised juices on the roasting tin. Thicken with a little roux , if desired. Just before serving whisk in some knobs of butter to enrich the gravy.
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Pork Roast with Rosemary and Sage Reviews
Wine suggestion: Dry white wine e.g. Riesling [I posted this recipe.]
3 years, 1 months, 1 weeks, 6 days, 16 hours, 24 minutes ago