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:

1. 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.

2. 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.

3. 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.

4. Avoid removing the lid too often, but check once or twice while the meat is cooking, adding a little stock if necessary.

5. 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.

6. 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.