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Cured pork loin

EASY (ABOUT 6 SERVINGS)

Preparation time:

about 20 minutes

Roasting time: about 50 minutes

1.5 kg/3¹/₄ lb cured pork loin (boned by the butcher and supplied with the bones chopped into pieces) 1 onion 1 tomato 1 bunch soup vegetables (celery, carrots, leeks) 1 small bay leaf 400 ml/14 fl oz (1³/₄ cups) hot water dark gravy thickener (optional) salt freshly ground pepper

Per serving:

P: 36 g, F: 17 g, C: 5 g, kJ: 1317, kcal: 314, CU: 0.0

1 Pat the meat dry with a kitchen paper towel and make incisions on the top to form a trellis shape. Preheat the oven: Top and bottom heat: about 200 °C/400 °F (Gas mark 6) Fan oven: about 180 °C/350 °F (Gas mark 4)

2 Peel the onions. Wash the tomatoes, leave to drain, cut into quarters and remove the base of the stalk. Prepare the celery and carrots, peel, wash, then leave to drain. Prepare the leeks, cut them in half lengthways, wash thoroughly and leave to drain. Finely chop up all the soup vegetables.

3 Rinse a roasting tin with water. Place the meat in it with the incised top facing upwards. Add the vegetables, bay leaf and bones. Put the roasting tin without a lid on a shelf in the bottom third of the preheated oven. Cook the meat for about 50 minutes.

4 If the cooking juices begin to burn, add a little more hot water. As the liquid evaporates gradually replace it with hot water. Baste the meat regularly with the cooking juices.

5 When the meat is cooked, remove from the roasting tin together with the bones. Cover the meat and leave to rest so that the meat juices settle.

6 For the sauce, loosen the cooking residues on the bottom of the roasting tin with a little water. Rub the cooking residues and vegetables through a sieve. Put back on the stove and bring to the boil again. If you like you can thicken the sauce with gravy thickener and reduce it a little. Slice the meat and arrange on a preheated dish. Adjust the seasoning of the sauce with salt and pepper and serve with the meat.

Serve with: boiled potatoes or mashed potatoes (p. 166) and sauerkraut (p. 128).

Recipe variation: For cured smoked pork loin with herb pesto, take 750 g/1¹/₂ lb pork loin and pat dry with a kitchen paper towel. Cut off any fat. Place the meat in an oven roasting bag, seal following the instructions on the packet and place on a baking sheet. Slide the baking sheet into the preheated oven and cook for about 45 minutes at the temperature indicated in the recipe. To make the pesto, fry (sauté) 30 g/1 oz (¹/₄ cup) pine nuts in a pan without fat, then leave to cool. Drain 30 g/1 oz dried tomatoes preserved in oil and chop coarsely. Prepare the mixed herbs: for instance, 1 bunch basil, 1 bunch parsley and 1 box mustard cress. Peel 1 clove garlic. Purée all the ingredients with 150 ml/5 fl oz (5/8 cup) olive oil. Take 30g/1 oz (¹/₄ cup) grated Parmesan and stir into the mixture. Finally season the pesto with salt, pepper and sweet paprika. Leave the meat to rest in the oven roasting bag for about 10 minutes and serve with the pesto.