Ingredients:
- 7-9 (3-4 kg) pork loin
- 3 tbsp (45 mL) vegetable oil
- 1 tbsp (15 mL) coarse salt
- 6 gloves garlic
- 12 small bay leaves
CHERRY SAUCE
- 1/2 cup pitted cherries
- 1/4 cup corn syrup
- 3 tbsp vinegar
- salt and pepper, to taste
- pinch nutmeg
- pinch cinnamon
- pinch ground cloves
Step 1:
Deeply score rind of pork into 1/2 inch diamonds.
Step 2:
Place pork loin, skin side down, in a pan and pour the 2 cups boiling water.
Step 3:
Bake at 400°F and 200°C for 15 minutes.
Step 4:
Remove pan and drain off liquid, reserving it for basting.
Step 5:
Add oil to the pan. Rub pork skin with salt.
Step 6:
Insert cloves and bay leaf in score marks.
Step 7:
Roast pork, skin side up, at 375°F and 190°C for 3 1/2 hours.
Step 8:
Baste with the drained liquid every 30 minutes. When cooked, remove from the pan, cover and allow to stand for 20 minutes before carving.
Step 9:
In a saucepan, combine source of ingredients, bring to boil, and cook for 3 minutes until heated through.
Step 10:
Crave pork and serve sliced on platter with cherry sauce.
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