Roast Loin of Pork Recipes

Ingredients :

4lb loin of pork

olive oil

salt and pepper

1/2 tsp dried leaf thyme

1/2 tsp dried leaf oregano

1/4 tsp anise seeds

2 tbsp flour

1 onion, sliced paper-thin

1 cup chicken stock

1 cup dry white wine

1 clove garlic, crushed

dash nutmeg

Rub roast all over with olive oil. Sprinkle generously with salt and pepper. Combine thyme, oregano, anise seeds and flour and rub mixture over roast (not on ends). Attach onion slices with toothpicks to fat side of roast. Set in roasting pan bone side down (bones will serve as a rack), cover with transparent wrap and let stand in refrigerator at least 8 hours. Let stand at room temperature 2 hours before roasting.

Heat oven to 375F (190C). Remove transparent wrap from roast and put in oven for 30 minutes. Remove from oven. Reduce oven temperature to 325F (160C). While roast is cooking the first 30 minutes, combine chicken stock, wine, garlic and nutmeg in a small saucepan. Simmer 10 minutes. Pour this mixture over meat after first 30 minutes cooking. Return meat to oven and roast to 185F (85C) on meat thermometer - 45 minutes per lb (450g) or about 3 hours. Baste often during cooking.

Serves 6-8

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