Roasted Pork with A Muscovado Crust Recipe


Preparation Time2 Hr 20 MinCooking Time20 Min
Ready In2 Hr 40 MinDifficulty LevelEasy
Health IndexHealthyServings4
Main IngredientInterest Group


 Boneless pork1 1⁄2 Kilogram, skin scored
 Garlic3 Clove (15 gm), peeled
 Flake sea salt1⁄4 Teaspoon
 Chilli flakes1⁄4 Teaspoon
 Freshly ground black pepper1⁄4 Teaspoon
 Light muscovado sugar40 Gram
 English mustard powder1 Tablespoon
 Dijon mustard1 Tablespoon
 Olive oil1 1⁄4 Tablespoon
 Onions3 , diced
 Carrot1 , diced
 Celery1 , diced
 Red wine125 Milliliter
 Canned chopped tomatoes400 Gram (1 tin)
 Concentrated tomato puree2 Tablespoon
 Bouquet garni1 (3 parsley stalks, 1 rosemary sprig and 1 bay leaf, tied together)


Untie the pork, if rolled; lay it skin-side down on a chopping board.
Mash the garlic and the salt with a pestle and mortar until you have a smooth paste.
Mix in the chilli flakes, pepper and lemon zest.
Spread over the flesh of the pork; roll up and tie tightly at 5cm intervals.
In a small bowl, mix together the sugar, mustards and some black pepper; rub onto the scored skin of the pork.
Preheat the oven to 180°C/gas 4.
In a large casserole dish, warm the olive oil over a medium-low heat.
Saute the onions until soft.
Add the carrots and celery; saute for a further 5 minutes.
Pour in the red wine; stir for 2 minutes.
Add the tomatoes, puree and the bouquet garni.
Simmer for 5 minutes.
Put the pork on top.
Cover tightly with a lid and put in the oven.
After 1 hour 30 minutes, increase the oven temperature to 220°C/gas 7.
Remove the lid; bake for 35-40 minutes more, basting from time to time with the tomato juices until the pork's glazed crust is a deep golden brown.
Transfer to a warm plate and rest for 15 minutes covered loosely with foil; keep the sauce warm.
Serve the pork in thick slices with the sauce spooned over.