Italian Sliced Pork Roast
ready in 2 h. 10 min.
- 35 ounces Saddle of suckling pig (with rind, hollowed, scored by the butcher)
- Sea salt
- 4 sprigs rosemary (needles remove and chopped from two)
- 5 cloves garlic (chopped)
- 2 tablespoons coarse Mustard
- 4 tablespoons olive oil
- 1 onion (chopped)
- ⅔ cup dry white wine
- 3 tablespoons Salt water
- Corn starch
- 2 tablespoons butter
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
Season the meat with sea salt and ground black pepper inside and out.
Mix the chopped rosemary and garlic with the mustard and spread on the inside of the meat. Roll the meat up from both sides towards the middle and secure with kitchen twine.
Heat the oil in a roasting tin and fry the meat on a medium heat on all sides. Add the onion, the remaining rosemary, the wine and a cup of water and roast for around 90 minutes turning the meat occasionally. Baste throughout cooking time and if necessary add a little more water.
Remove from the oven and transfer to an oven-proof platter. Brush with salt water and roast at the highest temperature for 5 minutes until crispy.
Deglaze the meat juices with a little water and sieve. Season to taste and bind with a little cornflour dissolved in cold water. Refine the gravy with butter.
Slice the roast, arrange with the herbs on a platter and serve with the gravy.