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