|4-6 lb pork loin, scored 1/4-inch apart
5 cloves Garlic, mashed as directed
1 tbsp Rosemary, (roughly measured)
2 tsp Pepper, (ground peppercorn)
1 small Lemon, just the juice and zest
2 tbsp olive oil
1/2 cup Red wine vinegar
4 bay leaves
5 stalks Celery, outside sticks (cut the roughly)
2 cups Mushroom, washed and left whole
1 large onion, roughly chopped
|1. Cut deep slits into main shank of Pork roast. Take a few pieces of garlic
and shove them into the holes. Lay pork on a board and rub some salt and
chopped rosemary into the scored lines, trying to get this into every bit by pushing
and rubbing in. If it is whole rosemary, you will need to mortar it for a bit.
2. In a pestle and mortar smash pepper corns, then the garlic and
remaining chopped rosemary. Add a bit of lemon juice, this is to taste.
Rub this into the meat. Do not rub on the skin, or it will burn.
3. Place in a large roasting tray with the balsamic vinegar, bay and olive
oil. Leave for about 1/2-1 hour to marinate. You should try and spoon it over
the roast througout the marinade time.
4. Meanwhile, preheat your oven to 425F.. Prior to putting the roast in, rub the
skin of the pork with lots of sea salt. This will help puff it up and dry it out.
5. Finally add the vegetables to the leftover add 1/2 water and put into the oven
directly under the pork. Put the pork back on top of all of it. As the pork cooks
all the drippings from it into the roasting pan. This liquid will then become your gravy.
6. The pork will take about 2 hours to cook. After 20 minutes turn the
temperature down to 220C/425F. Once the pork is cooked, remove it from
the oven on the rack and place on a piece of foil to save any juices. Allow to
rest for at least 10 minutes.
7. Finish off any vegetables that you are going to serve with it and make a
gravy out of the juices in the tray which was underneath the pork.
8. Reboil the water, scrape off all the good bits from the bottom of the tray
and then pour everything into the pan.
9. Bring to the boil, shaking occasionally, remove any oil, grease or scum
from the top. You can pass through a sieve and discard veggies, I thought it
tasted great. I just poured all of it over the roast and served.
Per Serving: 538 Calories; 38 g Fat; 13 g Sat Fat; 156 mg Cholesterol; 138 mg Sodium; 4 g Carb; 0.96 g Fiber; 42 g Protein.