Orange Pork Casserole
|Loin pork||3 Pound, trimmed (Boned Weight, 1.5 Kilogram)|
|Garlic||1 Clove (5 gm), halved|
|Black pepper||To Taste|
|Ground all spice||1⁄2 Teaspoon|
|Grated orange rind||1 Small|
|Rosemary||1 Tablespoon, chopped|
|Juicy oranges||4 Large|
|Butter||1 Ounce (25 Gram)|
|Sweet vermouth||10 Fluid Ounce (300 Milliliter)|
|Orange juice||1 Tablespoon|
Rub the pork all over with the garlic halves, then discard the garlic.
Rub with salt and pepper.
Lay the pork on a flat working surface and sprinkle over the allspice, orange rind and rosemary.
Roll up the meat and tie with string at 2.5 cm/1 in intervals.
Peel the oranges, removing all the pith, and slice the flesh thinly.
Melt the butter in a flameproof casserole.
Put the pork in the pot and brown on all sides.
Add the vermouth and bring to the boil.
Cover the meat with the orange slices, cover the pot and simmer for 2 1/2 hours or until the pork is cooked through and tender.
Transfer the meat to a warmed serving dish.
Remove and discard the string.
Arrange the orange slices around the meat.
Skim the fat off the surface of the cooking liquid and strain into a saucepan.
Dissolve the cornflour in the orange juice.
Stir in a little of the hot liquid.
Add to the strained cooking liquid.
Simmer, stirring, until the sauce is thickened and smooth.
Pour the sauce into a sauceboat and serve with the meat.