Recipe
Rolled Pork
Pork roll marinated with sour orange, garlic and oregano, baked over vegetables and served with its juices. Ideal for Sunday lunch.
- Preparation1 h 20 min
- Cooking1 h 30 min
- Total time2 h 50 min
- Servings5 servings
- DifficultyMedium
Ingredients
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Method
- Clean the pork of skin, fat and bones.
- Lightly toast the oregano and prepare the marinade by mixing the sour orange juice, a little water, the crushed garlic and the oregano.
- Season the meat with salt and part of the marinade.
- Form a roll with the meat and tie it tightly with kitchen string.
- Cut the carrot, onion and leek into thick cubes (jardinera cut) and place them at the bottom of a baking dish. Place the meat roll on top.
- Drizzle with the rest of the marinade and let marinate for 1 hour.
- Add a little broth or water to the bottom of the dish and bake at about 190 °C for 1½ hours.
- Remove from the oven, let rest for a few minutes to cool slightly and cut into portions.
- Serve with the cooking juices drizzled on top.
