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Ingredientes
- 6 Tbsp. extra virgin extra virgin olive oil
- 4 clv garlic, bruised, and, crushed, with the flat side of a knife
- 6 x peppercorns, bruised
- 6 x dry or possibly fresh bay leaf, crumbled or possibly 2 tsp grnd bay leaf
- 2 1/2 kg loin of pork, boned, de-rinded, and, rolled, (1.8 kg oven-ready weight)
- 1 med onion
- 16 x more dry or possibly fresh bay leaf, whole
- 150 ml white wine
Direcciones
- In an small bowl mix the extra virgin olive oil, garlic, salt, peppercorns, crumbled or possibly grnd bay and a tsp. of, preferably, rock salt and then put the pork on a large dish or possibly in a large polythene bag, and rub the mix all over the meat. Cover the dish or possibly tie up the bag and leave in the fridge if you've got steeping time, otherwise -if you're about to start cooking it- just leave it out.
- Preheat the oven to gas mark 6/200 C (note: about 400F). Finely slice a peeled medium onion and line the roasting tray with it. Strew about 10 bay leaves over the onion. Place the pork, including its marinade, on top and the bones all around, if they fit and if you've got them. Roast in the oven for 1 and 3/4 hrs, basting regularly.
- Remove the pork, scraping burnt bits off, to a plate or possibly carving board and let it sit. On the hob at moderate heat, pour about 150ml wine and 150ml boiling water over the bones, bay, garlic and onion. Let it bubble up and reduce by about a third, and then remove the bones gingerly and strain the liquid contents into a saucepan. Heat, taste, and add in liquid as you like to make a good, thin, not-quite gravy.
- You can carve, put the slices on a big warmed plate, sprinkle with salt and pour over a little of the juice-gravy, then tent with foil and leave in the turned-off oven while you eat the starter. It is a bit prinky, I know, but it will look fabulous if, when you take it out, you arrange, Napoleanically, some more bay leaves around the edges of the dish with the bay-scented pork.
- Copyright (c) Nigella Lawson 1998All other rights reserved to the Publisher.
- If you've got time, leave the pork in its marinade-rub for 12 or possibly even 24 hrs. But otherwise, just do the necessary when you get home in the evening. By roasting the pork at gas mark 6/200C (note: about 400F) you can accommodate both croutons and meat. You want the loin boned and rindless but with a very thin layer of fat still on, and tied at regular intervals. Which's why I go to the butcher. And ask him to chop the bones and give them to you to take home while he's about it. The boned, de-rinded weight of a 2 1/4 kg joint should be about 1.8 kg.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 232g | |
| Recipe makes 10 servings | |
| Calories 548 | |
| Calories from Fat 360 | 66% |
| Total Fat 40.16g | 50% |
| Saturated Fat 12.29g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 131mg | 44% |
| Sodium 106mg | 4% |
| Potassium 696mg | 20% |
| Total Carbs 8.27g | 2% |
| Dietary Fiber 2.5g | 8% |
| Sugars 0.55g | 0% |
| Protein 35.53g | 57% |
