Pork Marinated to Taste like Wild Boar
Nutrition
Calories: 923 kcalCarbohydrates: 21 gProtein: 156 gFat: 40 gSaturated Fat: 19 gCholesterol: 449 mgSodium: 9049 mgFiber: 8 gSugar: 18 gVitamin A: 74.2 IUCalcium: 104 mgIron: 21 mg
Ingredients
- 2 cups full-bodied red wine
- 1/4 cup red wine vinegar
- 1/4 cup port wine
- 1 med onion thinly sliced
- 1 cup chopped carrots
- 4 whole Garlic cloves chopped
- 1 tablespoon fresh thyme leaf chopped or 1 1/2 tsp dried
- 1 tbsp chopped fresh marjoram or 1-1/2 tsp dried
- 1 oz bay leaf 3 bay leaves
- 2 tablespoons gin or 8 crushed juniper berries
- ¾ teaspoon peppercorn 6 whole crushed peppercorns
- 1 tsp salt
- 4 lb rump roast rump end or center cut of fresh pork leg or whole Boston butt, skin removed and trimmed of excess fat
- 1 cup beef chicken or pork stock
- 1 dash salt to taste
- 1 dash Black pepper freshly ground, to taste
Instructions
- Flavor Step - Combine the marinade ingredients. Put the pork in a large bowl and pour the marinade over it. Pierce the meat with a carving fork or skewer all over to help the marinade penetrate. Cover and refrigerate for at least a day and up to 2 days, turning every so often.
- Let the meat rest at room temperature for an hour or so before cooking. Preheat the oven to 325°F.
- Remove the pork from the marinade and place in a roasting pan. Pour the marinade into the bottom of the pan. Roast the pork for about 2 hours, basting often with the marinade. Add a little water, stock, or wine to the pan if necessary. Test the roast at its thickest part with an instant-read meat thermometer--it should register 150° to 155°F. When it's done, remove the roast from the oven and cover it loosely with foil. The temperature should rise about 10°F while it rests.
- To make a sauce, strain and degrease the pan drippings. In a small saucepan, mix with the stock. Bring to a boil and reduce until just syrupy. Taste for salt and pepper. Slice the meat and pour the sauce over and serve.