Roast Loin Of Pork
|Boneless rolled pork piece||4 Pound|
|Wine vinegar||2 Tablespoon|
|Soya sauce||2 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|French mustard||1 Teaspoon|
|Mixed herbs||1 Teaspoon|
|Apple juice/Pure orange juice||2⁄3 Cup (10.67 tbs)|
|Dry sherry||50 Milliliter (1 Sherry Glass)|
1 Mix all the ingredients for the marinade together and pour over the meat. Cover the meat and refrigerate for 8 hours, turning the meat three times during this period. Roast Loin of Pork (left); Minted Roast Shoulder of Lamb.
2 Place two upturned saucers, on the base of a 30 x 20 x 5cm/ 12x8x2 inch ovenproof glass dish.
3 Drain marinade and retain for gravy.
4 Put the meat into a roasting bag, and fold the open end under. Place in the ovenproof dish and snip the base of the bag in three places.
5 Microwave on full power for 11 minutes, then give the dish a half turn.
6 Microwave on power 8 for 25 minutes, giving the dish a half turn, half way through cooking.
7 Remove from the oven and stand, covered with foil, for 20 minutes.
8 Expose the pork to a preheated hot grill (broiler) for about 12 minutes to 'crisp' the crackling.