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30 May, 2005

Oven-Baked Smoked Pork Loin Recipe

Presenting the perfect oven-baked smoked pork loin recipe for your potluck dinner.

What you need:

1 ½ Kg smoked pork loin (bones removed)
1 medium sized onion
1 medium sized tomato
1 bunch soup vegetables*
1 small bay leaf
4 cloves
25 g white flour
75 g crème fraîche
salt and pepper to taste
A little hot water

Serves: 6 people

Preparation Time: 50-60 minutes

Preparation: Oven to be set on 200-225 or Gas setting 3-4.

Note: Soup vegetables include equal sized pieces of leek, celeriac, carrot and parsley root. This is normally available seal packed at your local grocer or supermarket.

Preparation method:

1. Wash the pork under cold running water, pat dry and cut a diamond pattern into the fat covering.

2. Chop the onion, tomato and soup vegetables.

3. Place the meat with the fat facing upwards into a casserole, which has been rinsed with water, add the veggies and put the casserole into the preheated oven. As soon as the pan juices start to brown add a little hot water.

4. Baste the meat occasionally with the pan juices, periodically replacing evaporated liquid with a little hot water. 

5. Thirty minutes before the end of cooking time add the bay leaf and cloves to the casserole.

6. Leave the cooked meat to rest for ten minutes before carving it.

7. For the sauce, take the pan juices with water, strain through a sieve and make up to 500 ml. Bring to boil and stir in flour and crème fraîche to thicken the liquid. Season with salt and pepper.

8. Drizzle the sauce over the sliced meat and serve with baked/boiled potatoes, sauerkraut with pineapple.

 

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