Zubrick Pork and Spiced Plums

A most unusual dish, Zubrick Pork and Spiced Plums is a delicious combination which caji be eaten hot or cold. When served hot, Pommes de Terre Soufflees make an exceedingly good vegetable accom-paniment. Served cold, the addition of a green salad is all this dish needs.

1 X 5 lb. boned loin of pork, trimmed of excess fat, skin scored for crackling

1 teaspoon salt

½ teaspoon black pepper

2 garlic cloves, peeled and cut in

2 pieces

28 oz. canned red plums, stoned

8 juniper berries

2 tablespoons prepared French mustard

Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C).

Place the pork on a flat working surface. Rub the surface of the crackling with the salt and pepper.

Using a sharp knife, make four inser-tions in the pork and press a garlic piece into each one. Place the pork in a roasting tin, place the tin in the oven and roast the pork for 2 hours. Increase the heat to hot 425°F (Gas Mark 7, 220°C) and continue to roast for a further 20 minutes or until the pork is cooked and the juices run clear when the pork is pierced with the point of a sharp knife.

Ten minutes before the end of the cooking time, place the plums with the can juice in a medium-sized saucepan. Add the juniper berries and mustard and set the pan over low heat. Bring the mixture to the boil, stirring constantly. Remove the pan from the heat and keep warm.

Remove the roasting tin from the oven and transfer the meat to a large, warmed serving dish. Discard the cooking juices.

Strain the plums and discard the cooking juice. Arrange the plums decoratively around the meat and serve immediately.

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