Pork Loin with Sherry
|Pork loin roast||4 Pound, boned, with the bones reserved and chopped with a cleaver into 3 or 4 pieces|
|Dry sherry||2⁄3 Cup (10.67 tbs)|
|Cured ham||2 Ounce, cut into thin strips (Such As Prosciutto)|
|Pork rind||5 Ounce|
|Boiling onions||12 , peeled|
Using a larding needle, lard the interior of the pork with the strips of ham.
Roll and tie the roast with string, so that it is enclosed in its own layer of fat.
Put any trimmings from the pork in the bottom of a roasting pan, and place the pork on top.
Surround with the bones.
Pour the sherry and stock over the pork, season and roast in a preheated 375° F. [190° C] oven, basting occasionally, for one hour.
Put the onions around the pork halfway through the cooking time.
Toward the end of the cooking time, increase the oven heat to 400° F. [200° C] if necessary to brown the onions.