This is a simple and unusual method cooking a loin of pork. Use an inexpensive wine for cooking – the juices which result from the slow cooking zoill form a thick jelly in which the meat will set in a mould. The amount of liquid reserved will depend on the size of the mould you are using.
Serve Wine-Baked Pork with new boiled potatoes a?id a green salad.
1 X 3 lb. boned loin of pork, rolled
15 fl. oz. white wine 1 medium-sized carrot, scraped, blanched and thinly sliced 4 spring onions , blanched and chopped 16 canned green peppercorns, drained
Preheat the oven to cool 300°F (Gas Mark 2, 150°C).
Place the pork in a heavy ovenproof casserole and pour over the wine. Cover the casserole tightly with the lid, or aluminium foil, and place it in the centre of the oven. Cook for 2 to 3 hours, turning the meat over once or until the pork is cooked and the juices run clear when the meat is pierced with the point of a sharp knife.
Remove the casserole from the oven. Using two kitchen forks, transfer the meat from the casserole to a plate and set it aside to cool. Pour the cooking liquid through a wire strainer into a small bowl and set it aside to cool completely.
Place the bowl in the refrigerator and chill for 1 hour or until the liquid has set and a layer of fat has formed on the top. Remove and discard the fat.Place the cooking liquid in a small saucepan and melt it over low heat. Remove the pan from the heat and set aside.
Place the pork in an oval mould and surround it with the carrot, spring onions and peppercorns. Pour over the cooking liquid to fill the mould.
Place the mould in the refrigerator to chill overnight.
To serve, remove the mould from the refrigerator. Run a sharp-edged knife around the edge of the mould to loosen the sides. Dip the bottom of the mould quickly in hot water. Hold a chilled serving plate, inverted, over the mould and reverse the two, giving the mould a sharp shake. The pork should slide out easily.
Cut the pork and the jelly into thin slices and serve immediately.