Roast Pork With Sage Marjoram and Celery Leaves Recipe



Roast Pork With Sage Marjoram and Celery Leaves Recipes

Ingredients :

6 lb joint of pork

3 tbsp fresh sage

1 tbsp fresh marjoram

3 tbsp chopped celery leaves

salt and pepper

1/4 cup cider

Purée :

1 tbsp butter

2 eating apples

2 bananas

1 tbsp Calvados

Method :
  1. Preheat the oven to 315F.
  2. Cut a large piece of foil and place the pork in the center.
  3. In a bowl mix the sage, marjoram and celery leaves together.
  4. Cover the fatty part of the pork with the herb mixture, season to taste and wrap tightly.
  5. Roast for about 1 hour.
  6. Fold back of foil and baste the joint with the cider.
  7. Continue cooking for another hour until a sharp knife pressed into the thickest part produces clear juices.
  8. To make the purée, peel and slice the apples and bananas, put the butter in a pan and sauté the fruit.
  9. Add the Calvados and set it alight.
  10. When the flames have died down remove the mixture from the heat, put it in the food processor and purée.
  11. Serve the pork with purée on the side.

Serves 4

Pork is an inexpensive choice which is equally suitable for a family dinner or a celebration meal. The fruity purée makes a delicious change from the more usual plain apple sauce.



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