Summary

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

1. Lard the roast pork all around with the garlic sticks. Sprinkle with salt, pepper, rosemary and sage and place in a roaster.
2. Put this in an oven preheated to 180 ° C and cook for 2 hours, dousing with orange juice from time to time.
3. 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.
4. Boil the stock with 500 ml of water and reduce to 3/4 the amount, season with Tabasco and Cointreau.