Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 1 ½ kg roast pork (back)
- 2 cloves garlic, quartered lengthways
- salt
- pepper
- sage
- rosemary
- 400 ml orange juice
- 3 tablespoon jam (orange)
- 4 tablespoon orange juice
- 4 tablespoon mustard, granulated
- 2 tablespoon sugar, brown
- Tabasco
- 2 tablespoon Cointreau
Print Recipe
Pin Recipe Instructions
- Lard the roast pork all around with the garlic sticks. Sprinkle with salt, pepper, rosemary and sage and place in a roaster.
- Put this in an oven preheated to 180 ° C and cook for 2 hours, dousing with orange juice from time to time.
- 10 minutes before the end of the baking time, stir together the jam + mustard + sugar + 4 tablespoons of orange juice and coat the roast thickly with it. When the cooking time is over, keep the roast warm.
- Boil the stock with 500 ml of water and reduce to 3/4 the amount, season with Tabasco and Cointreau.
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