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Cold Loin Of Pork With Green Peppercorns

New.Wife's picture
Ingredients
  Loin pork 6 Pound (1 Piece)
  Salt 2 Teaspoon
  Freshly ground black pepper To Taste
  Ground cinnamon 1 Teaspoon
  Ground ginger 1 Teaspoon
  Garlic 1 Clove (5 gm), slivered
  Green peppercorns 2 Teaspoon
  Bay leaves 3
  Broth/White wine/dry vermouth 2 Cup (32 tbs)
  Cherry tomatoes 4
  Watercress 2
Directions

After meat is boned, lay it flat on a board and rub inside well with the next 4 ingredients.
Spread thin slivers of garlic along the length of it, then make small incisions and press peppercorns evenly into meat.
Finally, shape in roll lengthwise and tie with fine string.
In baking dish or roasting pan, place bones and any scraps of pork left from boning.
Add bay leaves and put piece of pork on top of bones.
Roast, fat side up, in preheated slow oven (325°F.) 30 minutes.
Add broth and roast another 10 minutes, cover with foil and roast 1 1 2/4 hours longer, (or until 170°F. on a meat thermometer.)
Remove meat to a dish.
Strain all liquid in bottom of pan into bowl.
When cool, put in refrigerator to set. (By the way, those bones are delicious for the cook to munch on.)
When completely chilled, remove fat, which will have risen to the top.
Wrap meat in foil and put back in refrigerator until the next day.
Serve at pinic with the jellied sauce and a garnish of tomatoes and cress.
Makes 6 to 8 servings.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Pork
Preparation Time: 
15 Minutes
Cook Time: 
120 Minutes
Ready In: 
135 Minutes
Servings: 
6

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