Cold Loin Of Pork With Green Peppercorns Recipe
Summary
Preparation Time15 MinCooking Time2 Hr 0 Min
Ready In2 Hr 15 MinDifficulty LevelEasy
Health IndexAverageServings6
HealthyHigh Protein
Ingredients
| Loin pork | 1 Pound, pounded | |
| Salt | 2 Teaspoon | |
| black pepper | 1 | |
| Ground cinnamon | 1 Teaspoon | |
| Ground ginger | 1 Teaspoon | |
| Garlic | 1 Clove (5gm), slivered | |
| 2 teaspoons green peppercorns | ||
| 2 or 3 bay leaves | ||
| 1 1/2 to 2 cups broth, white wine or dry vermouth | ||
| Cherry tomatoes, watercress | ||
Directions
After meat is boned, lay it flat on a board and rub inside well with the next 4 ingredients.
Spread thin slivers of garlic along the length of it, then make small incisions and press peppercorns evenly into meat.
Finally, shape in roll lengthwise and tie with fine string.
In baking dish or roasting pan, place bones and any scraps of pork left from boning.
Add bay leaves and put piece of pork on top of bones.
Roast, fat side up, in preheated slow oven (325°F.) 30 minutes.
Add broth and roast another 10 minutes, cover with foil and roast 1 1 2/4 hours longer, (or until 170°F. on a meat thermometer.)
Remove meat to a dish.
Strain all liquid in bottom of pan into bowl.
When cool, put in refrigerator to set. (By the way, those bones are delicious for the cook to munch on.)
When completely chilled, remove fat, which will have risen to the top.
Wrap meat in foil and put back in refrigerator until the next day.
Serve at pinic with the jellied sauce and a garnish of tomatoes and cress.
Makes 6 to 8 servings.
Spread thin slivers of garlic along the length of it, then make small incisions and press peppercorns evenly into meat.
Finally, shape in roll lengthwise and tie with fine string.
In baking dish or roasting pan, place bones and any scraps of pork left from boning.
Add bay leaves and put piece of pork on top of bones.
Roast, fat side up, in preheated slow oven (325°F.) 30 minutes.
Add broth and roast another 10 minutes, cover with foil and roast 1 1 2/4 hours longer, (or until 170°F. on a meat thermometer.)
Remove meat to a dish.
Strain all liquid in bottom of pan into bowl.
When cool, put in refrigerator to set. (By the way, those bones are delicious for the cook to munch on.)
When completely chilled, remove fat, which will have risen to the top.
Wrap meat in foil and put back in refrigerator until the next day.
Serve at pinic with the jellied sauce and a garnish of tomatoes and cress.
Makes 6 to 8 servings.
Chef
