This looks amazing on a serving platter, with the bay leaves and peppercorns along side. A real stunner, and too easy to cook. Serve with Potato and Sorrel Gratin - Lloyd
1 pork roast, or you could use a roll of pork 150ml red wine vinegar 150ml red wine 1 dessertspoon fresh, black peppercorns 12 fresh bay leaves And that's all you need - simple, eh!
Preheat oven to 240 C. Heat some oil in a large dish. Sear pork all over in a little olive oil. Remove from dish and add the vinegar. Boil until it starts to reduce, 2 or 3 minutes. Reduce heat and add remaining ingredients, and return the pork to dish. Cover with tinfoil or place a lid over the contents and bake in the oven until cooked. Ensure that the pork is well covered with the juices and baste from time to time.
Wairere Nursery 826 Gordonton Road, R D 1, Hamilton Ph: (07) 824 3430 Email: Open 7 days 8:30am-5pm