← Back to Search Results
braising
Pot Roast Loin of Pork

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.


© 2014 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

unforgettable-desserts Unforgettable Desserts
by Dede Wilson
a-new-way-to-cook A New Way to Cook
by Sally Schneider
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
raos-cookbook Rao's Cookbook
by Frank Pellegrino
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
the-provence-cookbook The Provence Cookbook
by Patricia Wells
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
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
martin-yans-china Martin Yan's China
by Martin Yan
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
Already a member? Sign in here
Close_overlay

Sign up to 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

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?