Meats Recipes -
Loin of Pork with
Juniper and Bay Leaves
Recipe
Meats Recipes
-
Loin of Pork with
Juniper and Bay Leaves Recipe
Ingredients
Serve
4-6
2 tablespoons olive
oil
1.25 kg/2 1/2 lb
boned loin of pork
1 tablespoon
juniper berries, coarsely crushed
2 cloves
10 bay leaves,
fresh if possible, plus a sprig to garnish
2 large
onions, chopped
300 ml/1/2 pint dry white wine
150-450 ml/1/4-3/4 pint Ham Stock
salt and
pepper
Method:
Heat
the olive oil in a heavy-based pan or flameproof
casserole just large enough to hold the meat. Add
the meat and brown on all sides.
Add the juniper berries, cloves, bay leaves and onions
and stir into the oil. Season to taste with salt and
pepper and pour in the white wine.
Cover with a
piece of greaseproof paper and a tight-fitting lid
and cook over a very low heat for 1 1/2 hours, or
until tender.
Avoid removing the lid too often, but
check once or twice while the meat is cooking,
adding a little stock if necessary.
Remove the meat
from the pan and place on a serving dish. Cover and
keep hot. Add
sufficient stock to the pan to absorb all the
browned residue.
Bring to the boil, check the
seasoning and strain the liquid. If liked, pour a
little over the meat, serving the rest separately.
Serve hot, garnished with a fresh bay sprig.