Pork Loin with Sherry Recipe

Summary

Preparation Time30 MinCooking Time1 Hr 30 Min
Ready In2 Hr 0 MinDifficulty LevelMedium
Health IndexAverageServings8
CourseMethod
Main Ingredient

Ingredients

 Pork loin roast4 Pound, boned, with the bones reserved and chopped with a cleaver into 3 or 4 pieces
 Dry sherry2⁄3 Cup (10.67 tbs)
 Cured ham2 Ounce, cut into thin strips (Such As Prosciutto)
 Pork rind5 Ounce
 Stock3 Tablespoon
 Boiling onions12 , peeled
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 543 Calories from Fat 200

% Daily Value*

Total Fat 22 g34%

Saturated Fat 7.2 g35.8%

Trans Fat 0.2 g

Cholesterol 187.7 mg

Sodium 435.6 mg18.2%

Total Carbohydrates 16 g5.2%

Dietary Fiber 2 g7.9%

Sugars 6.6 g

Protein 66 g132.7%

Vitamin A 0.2% Vitamin C 0.01%

Calcium 1.6% Iron 8.1%

*Based on a 2000 Calorie diet

Directions

Using a larding needle, lard the interior of the pork with the strips of ham.
Roll and tie the roast with string, so that it is enclosed in its own layer of fat.
Put any trimmings from the pork in the bottom of a roasting pan, and place the pork on top.
Surround with the bones.
Pour the sherry and stock over the pork, season and roast in a preheated 375° F. [190° C] oven, basting occasionally, for one hour.
Put the onions around the pork halfway through the cooking time.
Toward the end of the cooking time, increase the oven heat to 400° F. [200° C] if necessary to brown the onions.
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