Glazed roast pork

Name: Glazed roast pork
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: -1
Ingredients: 3 cloves of garlic and; 1 whole garlic bulb; 6 Sage leaves; 1 Rosemary stalk; 2 kg triggered; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 3/8 l + 4 tablespoons orange juice; 4 TABLESPOONS Orange marmalade; 4 TABLESPOONS coarse mustard; 2 TABLESPOONS demerara sugar; 7-10 Tbsp a few squirts of Tabasco; 2-3 TABLESPOONS Orange liqueur; 7-10 Tbsp fresh herbs and orange slices

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: -1

3 cloves of garlic and
1 whole garlic bulb
6 Sage leaves
1 Rosemary stalk
2 kg triggered
7-10 Tbsp Salt
7-10 Tbsp black pepper
3/8 l + 4 tablespoons orange juice
4 TABLESPOONS Orange marmalade
4 TABLESPOONS coarse mustard
2 TABLESPOONS demerara sugar
7-10 Tbsp a few squirts of Tabasco
2-3 TABLESPOONS Orange liqueur
7-10 Tbsp fresh herbs and orange slices

Directions

1
Peel the garlic cloves and quarter them lengthwise. Wash the herbs. Pluck rosemary needles. Wash the meat and pat dry. Make small incisions all around and put the garlic quarters in. Rub the roast with salt and pepper. Press the herbs firmly onto it
2
Place the roast on the grill above the fat pan. Roast in the preheated oven (electric cooker: 175 °C / convection oven: 150 °C / gas: level 2) for approx. 2 1/4 hours. Deglaze gradually with 3/8 l orange juice. Wash the garlic bulb, cut in half and roast for the last 1/2 hour
3
Mix orange marmalade, 4 tablespoons orange juice, mustard and sugar. Spread the glaze over the roast 5 minutes before the end of the frying time
4
Dissolve the meat with 1/8 l water, bring to the boil and reduce to a slightly thick consistency. Season to taste with Tabasco and liqueur. Cut the roast open and garnish with fresh herbs and orange wedges. The extra sauce is enough