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Normandy Loin Of Pork

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Ingredients
  Pork loin 1 1⁄2 Kilogram
  Butter/2 tablespoon 30 Milliliter
  Onions 2 Medium
  Carrots 3 Medium
  Leek 1
  Garlic 1 Clove (5 gm)
  Parsnip 1 Small
  Thyme 5 Milliliter
  Salt 10 Milliliter
  Pepper 2 Milliliter
  Port wine 60 Milliliter
  Oranges 2
  Orange 1
Directions

Place the butter in a 6-cup (3 L) microwave-safe dish and melt 3 minutes at HIGH.
Place the roast in it, fat side down.
Microwave 5 minutes at HIGH.
Remove roast from dish.
Place the minced vegeta-bles in the baking dish, stir.
Microwave 5 minutes at HIGH, stirring once during the cooking.
Add the thyme, salt and pepper; stir.
Set the meat over the mixture, the bones touching the bottom of the dish.
Add the Port wine, orange juice and rind.
Cover and microwave 30 minutes at MEDIUM.
Check for doneness; if necessary, microwave 10 minutes more at MEDIUM.
When cooked, place the roast on a warm service dish.
Puree the vegetable mixture in a food proces-sor or blender.
Add 1/4 cup (60 mL) tea or water and the thin orange slices.
Cover and microwave 3 minutes at HIGH, stirring once halfway through the cooking.
Pour a few spoonfuls over the roast.
Serve remain-ing gravy in a sauceboat.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Microwaving
Interest: 
Party

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