Roast pork New Orleans
easy
165 mins
165 mins
Ingredients
- 3 Garlic cloves
- 6 leaves Sage
- 1 Branch rosemary
- 2 kg detached chop
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 Garlic bulb
- 4 TABLESPOONS Orange marmalade
- 325 ml Orange juice (freshly squeezed)
- 4 TABLESPOONS grainy 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 and quarter it lengthwise. Wash sage leaves. Pluck rosemary needles from the branch. Wash the meat and dab dry. Make small incisions all around and lard with garlic quarters.
- 2
Rub with salt and pepper. Press the herbs firmly onto it. Put the roast on a grill and place it over the fat pan. Roast in the preheated oven (electric: 175 °C/ gas: level 2) for about 2 1/4 hours. Cut the garlic bulb in half and roast it for the last 30 minutes. In the meantime, mix orange jam, 4 tablespoons orange juice, mustard and sugar for the glaze. Spread on the roast about 5 minutes before the end of the cooking time. Deglaze with remaining orange juice. Dissolve the roast, pour into a pot and bring to the boil briefly on the stove.
- 3
In the meantime, mix orange jam, 4 tablespoons orange juice, mustard and sugar for the glaze. Spread on the roast about 5 minutes before the end of the cooking time. Deglaze with remaining orange juice. Dissolve the roast, pour into a pot and bring to the boil briefly on the stove. Season with Tabasco and orange liqueur. Serve everything garnished with fresh herbs and orange wedges
Nutrition Facts
400 kcal
13 g
14 g
55 g
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