- Serves: 4
- Cook Time: 1 hour 15 minutes
- Prep Time: 20 minutes
- Effort: medium
For the pork
- 1 x 2.5 kg pork loin, on the bone
- 6 cloves garlic
For the sauce
- 675 ml chicken stock
- 1 tsp ground cumin
- 1 tsp grated lemon zest
- 1/2 tsp salt
- 1 tsp freshly ground black pepper
- 3 tbsp chopped coriander
For the spice paste
- 3 tbsp ground cumin
- 6 cloves garlic, very finely chopped
- 1 tsp salt
- 1 tbsp freshly ground black pepper
- 25 g coriander leaves, chopped
- 3 tbsp lemon juice
1. Pre-heat the oven to 200C/gas 6
2. Cut the garlic cloves into thin slivers. Make shallow incisions in the fat side of the pork and insert a garlic sliver in each pocket.
3. For the spice paste, combine the cumin, garlic, salt, pepper, coriander and lemon juice to make a wet paste.
4. Rub the paste over the meat and roast for about 1 hour. Remove from the oven and leave to rest for about 15 minutes. Take the meat from the bone in one piece, and wrap in foil.
5. For the sauce, pour off any excess fat from roasting tin. Break the bones into manageable pieces and add to the tin with the chicken stock.
6. Bring to a boil and simmer until the stock has reduced by half. Strain the stock and pour into a saucepan. Stir in the cumin, lemon zest, salt, pepper and coriander.
7. Return the pork to the oven to warm through, while still wrapped in foil. Arrange on a serving plate and spoon over the sauce.
Real Cork recommends: enjoy with slightly oaked dry whites, but not very aromatic ones - try Bairrada whites or Encruzado from Carvalhais
Rate This Recipe