R O A S T  L O I N  O F  P O R K

I N  M U L L E D  W I N E

Preparation time: 20 minutes, plus minimum 12

hours marinating

Cooking time: 1 hour 25-30 minutes

Serves: 8

Season: All ingredients available year-round

12 whole cardamom pods

12 juniper berries

1/2 tsp whole black peppercorns

3 cloves

1 tsp sea salt

Half an orange

Loin of pork on the bone with 8 to 10 ribs, 2.75-3

kg or 2 x 1.3-1.5 kg

600 ml red wine, divided into 120 ml and 480 ml

180 ml apple juice

120 ml brandy

1 cinnamon stick

3 bay leaves

2 tblsp red currant jelly

Using the side of your knife, crush the cardamom pods and remove the tiny black seeds.  Crush these seeds with a pestle and mortar with the juniper, black peppercorns, cloves and salt into a coarse powder.  Set aside.

Place the pork in a glass or ceramic baking dish.  Rub the orange over the entire pork roast.  Drizzle the 120 mls of wine over the meat.  Sprinkle the spice blend over the meat and massage the spices into the meat.  Cover with cling film and refrigerate at least 12 hours or overnight.

Remove the pork from the refrigerator an hour before cooking.  Preheat oven to 180°C / 350°F / gas 4.

Take the pork from the marinade and pat it dry with paper towels.  Place it in a roasting pan.  Rub olive oil into the skin and sprinkle with 1/2 tsp sea salt.  Transfer to the preheated oven.

After 15 minutes, add the wine, apple juice, brandy, and cinnamon stick.  Wash and add the bay leaves.  Make sure the pork skin is about 6cm away from the heat element.

Roast uncovered 1 hour and 15 minutes, basting often with the pan juices.  After an hour and 10 minutes, turn the oven temperature to grill to crisp up the skin if it isn't crisp already.  Before removing the pork from the oven, insert a meat thermometer into the thickest part.  It should register 66°C / 150°F.  If not, cook a bit longer — until the meat reaches this temperature.

Transfer the pork to a platter, tent with foil and allow to rest for 20 minutes.  Strain the pan juices into a large glass measuring cup.  Spoon any fat off the top.  Pour pan juices into a small saucepan.  Add the jelly 1 tblsp at a time, tasting as you go.  Simmer until the sauce lightly coats a spoon, 6-8 minutes.  Season to taste with salt and pepper.

Carve the pork and spoon over the sauce.  Serve with a creamy mash.