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.
Calories 547 Calories from Fat 203
% Daily Value*
Total Fat 23 g34.7%
Saturated Fat 7.3 g36.4%
Trans Fat 0.2 g
Cholesterol 192.3 mg64.1%
Sodium 431.7 mg18%
Total Carbohydrates 16 g5.2%
Dietary Fiber 2 g7.9%
Sugars 6.6 g
Protein 67 g133%
Vitamin A 0.2% Vitamin C 0.01%
Calcium 1.7% Iron 8.5%
*Based on a 2000 Calorie diet