Pork Roast with Rosemary and Sage
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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Serving Size: 1 Serving (543g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 520 | ||
Calories from Fat: 198 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22g | 29 % | |
Saturated Fat 7.5g | 38 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 199.5mg | 61 % | |
Sodium 439.1mg | 15 % | |
Potassium 1299.5mg | 34 % | |
Total Carbohydrate 8.7g | 3 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 8.6g | ||
Protein 67.9g | 97 % | |
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: 520
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