Ingredients
- 1.5kg loin of pork, longer belly if possible
- 2 tbsp fresh chopped oregano
- grated zest from 1 large orange
- 4 cloves garlic crushed
- salt and freshly ground black pepper
- 300mls fresh orange juice
- 2 large glasses dry white wine
- 300mls boiling water
- 1 x 10g pork stock cube
- 500g small baby potatoes, halved
- 2 large carrots, peeled and cut roughly the same size of the potatoes.
- 2 large onions, peeled and roughly chopped
- 250g frozen peas, defrosted
- salt and freshly ground black pepper
- 1 heaped tbsp arrowroot or cornflour
Method
- Pre-heat the oven to 180°C, Gas 4.
- Open the loin up using a sharp knife, releasing the eye slightly.
- Mix the chopped oregano, orange zest, garlic and salt and pepper together.
- Spoon under the eye of the loin and spread the rest over the inside of then loin.
- Roll up and tie well with string every 2-3cm, not too tight.
- Season the outside of the joint well with salt and pepper.
- Place the potatoes, carrots and onions into a baking tray.
- Top with the pork, and then add the orange juice, wine, boiling water and stock cube.
- Cover with foil, bring to the simmer on the stove and pop into the pre heated oven and cook for 50 minutes to 1 hour nice and gently.
- Once cooked lift off the foil and place the joint on a plate, cover with film and leave to rest for 30 minutes.
- Check to see if the veg are cooked, if so strain in a colander add the peas and mix well. If they are not cooked, place into a saucepan with the juice/stock and simmer, until cooked.
- Place the strained juice into a saucepan and bring to the simmer.
- Thicken with a little cornflour or arrowroot, don’t go mad.
- Slice the pork and serve with the cooked vegetables.