Juniper berries and garlic give pork a very pleasant flavour. The finished dish, although filling, is quite delicate and is best accom-panied simply by boiled or baked potatoes and a tossed green salad. Alternatively, the pork may be served cold with a salad.
1×4 lb. boned loin of pork, trimmed of excess fat
2 garlic cloves, thinly sliced
12 juniper berries, coarsely crushed
½ teaspoon salt
1 teaspoon black pepper
10 fl. oz. beef stock
5 fl. oz. dry white wine
Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C).
Using a sharp knife, make small incisions in the pork and insert the garlic slices. Sprinkle with the juniper berries, salt and pepper, roll up the joint and tie it securely with string.
Put the meat on a rack in a roasting tin and roast for 2 to 2 hours, or 30 to 35 minutes per pound, depending on the thickness of the cut, or until the juices are clear when the meat is pierced with the point of a sharp knife.
Remove the roasting tin from the oven. Using a large fork, lift out the pork. Wrap it in aluminium foil and return it to the oven to keep hot while you make the sauce.
Pour off the fat from the roasting tin. Using a wooden spoon, scrape up any brown bits that have stuck to the bottom and sides of the tin. Add the stock and wine and place the roasting tin over moderate heat. Bring to the boil. Reduce the heat to low and simmer for 8 to 10 minutes, or until the sauce has reduced slightly. Pour the sauce into a warmed sauceboat.
Remove the pork from the oven. Remove the foil and place the pork on a heated serving dish.
Serve immediately with the sauce.