Pork Loin with Sherry Recipe
Summary
Preparation Time30 MinCooking Time1 Hr 30 Min
Ready In2 Hr 0 MinDifficulty LevelMedium
Health IndexAverageServings8
HealthyHigh Protein
Ingredients
| 3 to 4 lb. pork loin roast, boned, with the bones reserved and chopped with a cleaver into 3 or 4 pieces | ||
| Dry sherry | 2/3 Cup (16 tbs) | |
| 2 oz. raw cured ham such as prosciutto, cut into thin larding strips | ||
| 4 to 5 oz. fresh pork rind in 1 piece | ||
| Stock | 3 Tablespoon | |
| Onions | 12 | |
| Salt | To Taste | |
| Pepper | To Taste | |
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.
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.
Chef
