Summary

Ingredients

• 1 ½ kg roast pork, neck (or nut)
• 1 tablespoon rosemary, (fresh or dried)
• 1 tablespoon thyme, (fresh or dried)
• salt and pepper
• 4 orange (s), untreated
• 2 cl sherry, dry
• 5 tablespoon olive oil
• 4 cl sherry, dry
• 250 ml meat stock, (instant)
• 50 g butter
• 50 grams sugar
• Sauce thickener

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Instructions

1. Rinse the meat and pat dry. Rub with salt and pepper. Finely chop rosemary and thyme and mix with the grated zest of 1 orange, 2 cl sherry and 2 tablespoons olive oil. Rub the meat with it, cover and marinate in the refrigerator overnight.
2. Heat 3 tablespoons of oil in a roasting pan. Take the meat out of the marinade (save it) and fry it all over in the oil. Pour in the juice of 1 orange, 4 cl sherry, the meat stock and the rest of the marinade. Put the lid on and simmer gently for 2 hours. Douse with the liquid from time to time.
3. Melt the butter and sugar in a pan, pour in the juice of 1 orange and reduce to a syrupy level. Cut 2 more oranges into slices and heat them for a few minutes.
4. Take the finished roast out of the roaster and let it rest briefly covered. Thicken the gravy with a little sauce thickener or cornstarch. Season again with salt and pepper.
5. Cut the roast into slices, place back in the sauce and reheat briefly. Arrange everything on plates, drizzle the gravy over the meat. Drizzle the orange slices with the syrup.
6. In addition: dumplings of all kinds and green salad