Normandy Loin Of Pork
|Pork loin||1 1⁄2 Kilogram|
|Butter/2 tablespoon||30 Milliliter|
|Garlic||1 Clove (5 gm)|
|Port wine||60 Milliliter|
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.