INGREDIENTS:
- 4 lb loin of pork
- olive oil
- salt and paper
- 1/2 tsp dried leaf thyme
- 1/2 tsp dried leaf oregano
- 1/4 tsp anise seed
- 2 tbsp flour
- 1 onion,slice paper thin
- 1 cup chicken stock
- 1 cup dry white wine
- 1 clove garlic,crushed
- dash nutmeg
PROCEDURE:
Rub roast all over with olive oil.Sprinkle generously with
salt and pepper. Combine thyme,oregano,anise seeds and
flour and rub mixture over roast (not on ends).Attach onion
slices with toothpicks to fat side of roast. Set in roasting pan
bone side down(bones will serve as a rack), cover with
transparent wrap and let stand in refrigerator at least 8 hours.
Let stand at room temperature 2 hours before roasting.Heat
oven to 375F(190C).Remove transparent wrap from roast and
put in oven for 30 minutes.Remove from oven.Reduce oven
temperature to 325F(160C)
.
While roast is cooking the first 30 minutes, combine chicken
stock, wine, garlic and nutmeg u\in a small saucepan.
Simmer 10 minutes.Pour this mixture over meat after 30
minutes cooking.Return meat to oven and roast to 185F
(85C) on meat thermometer-45 minutes per lb(450g)
or about 3 hours. Baste often during cooking...
