From Craig Claiborne's Kitchen Primer
PREHEAT oven to 450.
WIPE loin of pork all over with a damp cloth. In a mixing bowl, combine the salt, pepper, thyme, and nutmeg and mix well with the fingers. Using the fingers, rub the mixture all over the surface of
the pork but principally on the fat part. Place the roast fat-side up in a roasting pan.
SCRAPE the carrots and trim off both ends. Slice the carrots and scatter the slices around the roast.
PEEL the onion and slice into thin rings. Scatter the rings around the roast.
PEEL the garlic and, using the flat side of a knife, crush it. Add the garlic to the other vegetables around the roast. Add the cloves.
CUT celery rib into four sections and add along with the leaves. Add the parsley and bay leaf, then pour 1/2 cup of the wine or water around the roast. Add 1/2 cup of the beef stock.
PLACE the roast in the oven and bake for 20 minutes. By
this time it should be golden brown. If not, bake 5 to 10 minutes more.
REDUCE the oven to 350 and continue roasting the pork. Use a large kitchen spoon and baste the roast with the liquid in the bottom of the pan. Cook the roast for 3 to 4 hours while basting. The longer the roast cooks the more tender it will become.
USING a two-pronged fork and the large spoon, transfer the roast to a serving dish and squeeze the lemon half over the toast.
POUR the liquid from the roasting pan into a 1-quart glass-measuring cup. Using the large spoon, skim off the fat from the top. Pour the remaining liquid back into the roasting pan. Bring the liquid to a boil on top of the stove and add the remaining wine and beef stock. When the mixture simmers, use a wooden spoon to work around the bottom and sides of the roasting pan to scrape up the brown particles that cling to the bottom and sides. This gives flavor to the sauce.
STRAIN the sauce into a serving dish and serve the sauce with the roast pork.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (734g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 755 | ||
Calories from Fat: 392 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43.5g | 58 % | |
Saturated Fat 15.1g | 75 % | |
Monounsaturated Fat 19.3g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 214.3mg | 66 % | |
Sodium 840.2mg | 29 % | |
Potassium 1945.3mg | 51 % | |
Total Carbohydrate 9.8g | 3 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 8.1g | ||
Protein 74.3g | 106 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 755
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