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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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