Wessex Pork
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Serves 4 - 6


4 lb (1.8 kg) skinless roast 
joint of pork
1 tbsp French mustard
1 large tbsp of thick-cut 
Juice from 1 orange

Cloves, Garlic & Rosemary
1 dstsp brown sugar
White wine, Madeira or 
Parsley garnish

Insert small slivers of garlic and prick some whole cloves into the surface of the roasting joint together with some small sprigs of Rosemary.

Roast the joint of pork in preheated oven at 170°C, 325°F, gas mark 3, allow 30 minutes for every 1 lb (450g ) plus 20 mins for every lb (450g) over 4 lb (1.8 kg).

Half an hour before the end of cooking time glaze the joint with a mixture of : 
1 tbsp French mustard, 1 large tbsp of orange marmalade, juice of 1 orange, 1 dstsp brown sugar.

Skim excess fat from the pan juices at the end, and make a sauce by adding white wine, orange juice, and Madeira or Curaçoa, so that you have a piquant, not too sweet sauce.

Cut 2 oranges into thin slices, heat them through carefully in the sauce and serve around the joint of pork. Pour the sauce over the joint and sprinkle lightly with parsley for an attractive finish.