Carre Deporcau Guinievre
|Boneless pork loin||4 Pound, trimmed of excess fat (1 X 2Kilogram)|
|Garlic||2 Clove (10 gm), thinly sliced|
|Juniper||12 , coarsely crushed|
|Beef stock||10 Fluid Ounce (300 Milliliters)|
|Dry white wine||15 Fluid Ounce (150 Milliliters)|
Preheat the oven to fairly hot 190°C (Gas Mark 5, 375 °F).
Make small incisions all over the pork and insert the garlic slices.
Sprinkle with the juniper berries and seasoning and roll up Swiss (jelly) roll style, securing it at 2 1/2cm/1in intervals with string.
Put the meat on a rack in a roasting pan and put the pan into the oven.
Roast for 2 to 2 1/2 hours, or 30 to 35 minutes per half kilo(pound), depending on the thickness of the cut, or until the meat is cooked through and tender.
Remove the pan from the oven.
Remove the pork from the pan.
Wrap in foil and return to the turned off oven to keep hot while you make the sauce.
Pour off the fat from the roasting pan.
Scrape up any brown bits that have stuck to the bottom and sides.
Add the stock and wine and bring to the boil, stirring constantly.
Boil for 8 to 10 minutes, or until the liquid has reduced and thickened slightly.
Pour into a warmed sauceboat.
Remove the pork from the oven and discard the foil.
Arrange the pork on a warmed serving dish and serve at once, accompanied by the sauce.