John Myers
Duroc Pork Loin Cooked backwards
The perfect duroc pork loin cooked backwards recipe with a picture and simple step-by-step instructions.
- 1300 g Duroc pork loin on the bone
- 2 tbsp Clarified butter or olive oil
- 8 Garlic cloves
- 2 Small sprigs of rosemary
- 2 tsp Coarse sea salt
- 1 tsp Senfkörner, 1 tsp rote Pfefferbeeren,
- 2 tbsp feiner Dijonsenf
- 1 Sprig of thyme and savory
- 1 Karotte, 2 Zwiebeln
- 1 Stange Staudensellerie, 1 Stange Lauch
- 1 tbsp Tomatenmark
- 100 ml Port wine
- 250 ml Red wine
- 500 ml Veal or poultry stock
- 2 Bay leaves
- 10 Crushed black peppercorns
- 2 Chopped allspice berries
- 1-2 tbsp Balsamico
- 1-2 tbsp eiskalte Butter
- Salt & pepper from the mill
- Wash the meat, pat dry and clean the bones. Wrap this with aluminum foil. Then cut the garlic cloves into slices and divide the rosemary into sections. Grind the mustard seeds, pepper berries and salt, mix with the mustard and a clove of garlic and coat the meat with it. Then tuck the remaining garlic and rosemary between the bones.
- Heat the fat in a large roasting pan and fry the piece of meat well all around. In the meantime, cut the vegetables and onions into small pieces. Remove the meat from the roaster. Put the vegetables in the roaster and brown them together with the tomato paste. Deglaze with port wine and reduce a little. Then fill up with red wine and broth, reduce a little, then put the bay leaves, allspice, peppercorns and meat back into the sauce and cook covered in a preheated oven at 90 degrees for about 180 to 200 minutes (core temperature 68 – 70 degrees).
- Then switch off the oven and let the roast rest for about 15 minutes. In the meantime, pour the gravy through a sieve, bring to the boil briefly, season with balsamic vinegar, salt & pepper and thicken with cold butter.
- Side dishes: Napkin or bread dumplings, mashed potatoes, boiled potatoes, young leaf spinach, herb char fried in olive oil or green salad
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