1kg boned out pork loin, rolled and tied
2 cloves of garlic
A short sprig of rosemary
A good sprig of marjoram
A couple of branches of parsley
Sea salt and freshly ground pepper
Extra virgin olive oil
2 onions in their skins, quartered
2 cups of veal or chicken stock
3 oranges
1/2 cupbreadcrumbs
6 tbsp dry Vermouth or white wine
1kg brussels sprouts
1. Preheat the oven to 200C.
2. Score the pork skin in 1cm strips.
3. In a mortar and pestle, smash together the garlic, herbs and spices with a little oil and rub well into the pork, both the flesh and the skin.
4. Pour a little oil into a roasting pan, put in the onions and place the pork on top of them.
5. This prevents the meat from sticking and provides delicious flavour for the sauce. Roast in the oven for 20 minutes.
6. Add hot stock, turn the temperature down to 150C and continue cooking uncovered for three hours.
7. Fifteen minutes before the end of cooking, squeeze the juice of half an orange over the meat and add the vermouth.
8. Sprinkle the breadcrumbs over the skin.
9. Return to the oven.
10. Cut the rest of the oranges into skinny slices and blanche for one minute.
11. Add them to the roast for the last five minutes of cooking.
12. Remove pork from oven, cover with foil and allow to rest for 10 mins before slicing.
13. Serve sauce on the side and a bowl of brussels sprouts.
