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Roasted Pork with A Muscovado Crust

Diet.Chef's picture
  Boneless pork 1 1⁄2 Kilogram, skin scored
  Garlic 3 Clove (15 gm), peeled
  Flake sea salt 1⁄4 Teaspoon
  Chilli flakes 1⁄4 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Light muscovado sugar 40 Gram
  English mustard powder 1 Tablespoon
  Dijon mustard 1 Tablespoon
  Olive oil 1 1⁄4 Tablespoon
  Onions 3 , diced
  Carrot 1 , diced
  Celery 1 , diced
  Red wine 125 Milliliter
  Canned chopped tomatoes 400 Gram (1 tin)
  Concentrated tomato puree 2 Tablespoon
  Bouquet garni 1 (3 parsley stalks, 1 rosemary sprig and 1 bay leaf, tied together)

Untie the pork, if rolled; lay it skin-side down on a chopping board.
Mash the garlic and the salt with a pestle and mortar until you have a smooth paste.
Mix in the chilli flakes, pepper and lemon zest.
Spread over the flesh of the pork; roll up and tie tightly at 5cm intervals.
In a small bowl, mix together the sugar, mustards and some black pepper; rub onto the scored skin of the pork.
Preheat the oven to 180°C/gas 4.
In a large casserole dish, warm the olive oil over a medium-low heat.
Saute the onions until soft.
Add the carrots and celery; saute for a further 5 minutes.
Pour in the red wine; stir for 2 minutes.
Add the tomatoes, puree and the bouquet garni.
Simmer for 5 minutes.
Put the pork on top.
Cover tightly with a lid and put in the oven.
After 1 hour 30 minutes, increase the oven temperature to 220°C/gas 7.
Remove the lid; bake for 35-40 minutes more, basting from time to time with the tomato juices until the pork's glazed crust is a deep golden brown.
Transfer to a warm plate and rest for 15 minutes covered loosely with foil; keep the sauce warm.
Serve the pork in thick slices with the sauce spooned over.

Recipe Summary

Difficulty Level: 
Main Dish
Party, Healthy
Preparation Time: 
140 Minutes
Cook Time: 
20 Minutes
Ready In: 
160 Minutes

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Roasted Pork With A Muscovado Crust Recipe