John Myers
Ingredients for 4 servings:
- 1.2 kg pork loin (Iberico) with bone
- Salt
- Caraway seeds
- Fennel seeds
- Thyme
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 10 minutes
Pound the fennel, caraway, and thyme. Preheat oven to 120°C (top/bottom heat). Rub the meat at room temperature with the spices on the meat side, and add a little salt to the fatty side. Cook on the oven rack in a hot oven until an internal temperature of 55°C is reached, then remove. Now preheat the oven grill to the highest setting. Place the meat fat-side up and watch it brown crisply. This meat has a wonderful flavor. It doesn’t need any heavy side dishes. Since we had leftover saffron rice, we used that, and it worked very well. For the sauce, I made a basic sauce. I caramelized powdered sugar, added a little tomato paste, poured in the port wine, and reduced it. Then I poured in more veal stock and reduced it again.
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