← Back to Search Results
braising
Pot Roast Loin of Pork Recipe-1515

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield: Serves 6-8

Ingredients

  • 2 ½ pounds loin of pork, preferably free-range or organic, boned, skinned, rolled and tied
  • Sea salt and freshly ground black pepper
  • A small bunch of fresh thyme, leaves picked
  • 2 medium red onions, peeled, halved and sliced
  • 2 garlic cloves, peeled and sliced
  • Olive oil, for frying
  • 2 knobs of butter
  • 6 figs, quartered
  • 2 wineglasses Marsala
  • 1 generous cup chicken stock, preferably organic
  • 3 heaped tablespoons creme fraiche

Directions

 

Preheat your oven to 400°F. Roll the pork in the seasoning and thyme. Take an appropriately sized casserole-type pan and fry off the onions and garlic in a couple of lugs of olive oil.

Cook on a medium heat for roughly 4 minutes until softened and tender. Push the onions to one side, add 1 knob of butter and fry off the pork until lightly golden. Add the quartered figs and 1 glass of Marsala, mix with the onions, add the rest of the butter, and cover with an appropriately sized piece of wet wax paper (because it is wet it sits snugly, allowing it to bake and steam as well as making a beautiful sauce).

Cook in the preheated oven for 45 minutes to 1 hour. After 20 minutes, turn the pork in the juices and add the other glass of Marsala. When the pork is cooked, remove to a plate and allow to rest for 15 minutes before slicing.

While waiting, finish the sauce by adding the chicken stock and simmering for 10 minutes. Check the seasoning and add the crème fraîche. Slice the pork as thinly as you want and serve with the delicious sauce.

Notes

Vegetables should be simple – spinach, cabbage, or Brussels sprouts.


© 2015 Jamie Oliver

Note from Cookstr's Editors

Nutritional information is based on 8 servings and includes 1/8 teaspoon of added salt per serving. Nutritional information also includes 2 tablespoons of butter, 10 oz of Marsala, and 2 tablespoons of olive oil.

 

Nutritional Information

Nutrients per serving (% daily value)

451kcal (23%)
58mg (6%)
5mg (8%)
39mcg RAE (1%)
704mg
44mg
29g
11g
2g
16g
99mg (33%)
413mg (17%)
9g (45%)
25g (39%)
2mg (9%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

west-coast-cooking West Coast Cooking
by Greg Atkinson
spice Spice
by Ana Sortun
amor-y-tacos Amor Y Tacos
by Deborah Schneider
good-to-the-grain Good to the Grain
by Kim Boyce
the-sweet-life The Sweet Life
by Kate Zuckerman
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
baked-explorations Baked Explorations
by Matt Lewis
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?