Roast loin of pork with wine and herbs

This exquisite way of a cooking loin of pork comes from France.  The meat comes out succulent and tender with a delicious flavour of the herbs.  It is equally good cold, as well as hot.

Preparation Time: 15 Mins

Cooking Time: 2 Hrs

Total Time: 4¼ Hrs

Ingredients

For 6 servings…

2 cloves           Garlic  - sliced thinly  

1                    Pork  - loin - skinned and chined

                     Salt          

1 glass            Wine  - red or white  

3 sprigs           Thyme      

4 tbs               Parsley  - chopped    

3 tbs               Breadcrumbs  - fresh, fine       

Method

Insert a few little slivers of garlic close to the bones in the joint.  Rub the meat well with salt.  Pour the wine over it, add 2 or 3 sprigs of fresh thyme and leave it to marinate for a couple of hours.

Put the meat and its marinade into a baking tin, cover with greased paper or foil and cook, fat side up, with the rind underneath, in a moderate oven (180°C) for 1¼ hours.  If the liquid dries up, add a little water or some more wine.

Mix the parsley with the breadcrumbs.  Remove the paper or foil from the meat and spread the parsley mixture over the fat side - pressing it gently down.  Lower the temperature of the oven to 160°C and cook for another 40 minutes - basting the meat occasionally with its own liquid so that the breadcrumbs and parsley form a nice golden coating.

Pour the juices from the pan over the meat when serving.

Wine recommendations

A robust red wine.

Conventional

     Côtes du Rhône

Interesting

     Côtes du Luberon

     Côtes du Rhône Villages, Plan de Dieu

     Lirac

     Rasteau

     Ventoux