| Recipe of the Black Countess Roasted Pork in Sweet and sour Ingredients1 kg of roasted pork loin with fat4 shallots1 leek1 carrot2 tablespoons of olive oil70 cl of red wine2 cloves of garlic1 bay leaf 1 untreated orange250 g of black grapes250 g of white grapes25 ml of fresh liquid cream2 sprigs of dragoncellosale, Pepper PreparationPractice a few oblique cuts in the fat of the roast, forming squares, then salt and pepper abundantly. Peel the garlic and shallots and chop them as finely as possible. Peel the carrot and cut it into slices. Remove the root and green part of the leek, wash it and cut it into washers. In a cast iron pot suitable for the oven, heat the oil and brown the roast, with the fat facing upwards. Preheat the oven to 210 °C. Add the chopped vegetables and brown them all, stirring. Pour the wine, add the bay leaves and bake in the oven for 1 hour and 30 minutes. Brush the orange under the hot water, dry it, grate the rind and squeeze it. Wash the grapes and remove the grains from the bunches. Rinse the tarragon and chop it up. Remove the meat from the pot and keep it warm. Strain the cooking sauce and put it back into the saucepan, add the cream, tarragon, rind and orange juice. Stir well, then place the grains of grapes in the sauce and let it warm for 2 minutes. Cut the roast and serve, accompanied by the orange sauce and grapes. |
