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Roast Loin of Pork with Garlic
Roast Loin of Pork with Garlic is a traditional French recipe for a classic roast loin of pork flavoured with allspice and garlic that's cooked with white wine. The full recipe is presented here and I hope you enjoy this classic French version of: Roast Loin of Pork with Garlic.
prep time
20 minutes
cook time
150 minutes
Total Time:
170 minutes
Serves:
6
Rating: 
Tags : Pork RecipesFrench Recipes
This is the classic French method of roasting a joint of pork. Compared with the traditional British method you end-up with juicier and more succulent meat but you do not get a crispy crackling.
Ingredients:
1 loin of pork (about 1 1/2 kg), boned and with rind removed
Salt and freshly ground black pepper, to taste
1 tsp freshly chopped
sage
generous pinch of ground
allspice
1 garlic clove, slivered
150ml dry white wine or water
Method:
Place the meat in a large bowl or dish and liberally rub the salt, pepper, sage and allspice into the joint. Leave in a cool place for several hours or overnight if possible for the flavours to infuse. When ready lay the joint flat and place garlic slivers at regular intervals along the inside of the joint. When done roll the joint up and tie securely with butchers' string.
Transfer to a roasting pan and add the wine or water. Cover with a lid or foil and place in an oven pre-heated to 150°C (300°F/Gas Mark 2). Roast for about 2 1/2 hours, or until the meat is tender and the juices are no longer pink when pierced with a skewer. Check the pan every now and then and if the joint becomes to dry add a little more water.
Take the joint out and place on a warm plate. Cover with foil and allow to rest for 10 minutes. Remove the string at this point and carve into slices. Arrange these on a warm serving platter. Meanwhile make a gravy from the pan juices by adding 2 tbsp flour and mixing in. Then add just enough water or white wine to form a smooth sauce. Bring to a simmer and serve with the meat.
