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Slow-roasted pork loin in Sherry

For a special Sunday Lunch or roast dinner during the week I highly recommend this slow-roasted pork loin in Sherry. It takes a long time to cook, but the oven does the job for you, so you can get on with other things. Also, the slow-cooking results in really tender yummy meat, which everyone will adore. You can add green veggies too, such as peas, beans, cabbage etc, for the last 5-10 minutes of roasting, or cook those separately in a steamer. You could serve it with roasted vegetables, gnocchi or just bread too.
Print Recipe
Prep Time 10 minutes
Cook Time 2 hours 45 minutes
Resting Time 4 hours
Total Time 3 hours
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 medium boneless loin joint
  • 1 onion
  • 1 celery stick
  • 2 cloves of garlic
  • 2 parsnips
  • 2 carrots
  • 50 ml Sherry
  • 50 ml apple juice
  • Fennel seeds
  • 1 tsp dried Oregano
  • 500 ml Chicken or pork stock

Method
 

  1. Heat a little oil in a deep casserole dish with a lid. Put the pork, skin side facing down, and cook until it’s crispy. Brown the meat all over, then transfer it to a plate.
  2. Meanwhile,thinly slice the garlic, onion and celery. Peel and cut the parsnips and carrots into large chunks.
  3. Preheat the oven to 160°C.
  4. Remove the excess fat from the pan, then sauté the onion and celery for 5 minutes. Add the garlic and fennel seeds, then stir for a couple of minutes. Add the Sherry and apple juice then reduce the liquid by half.
  5. Put the meat back, then scatter some oregano all over it. Pour the chicken stock around the pork. Bring to the boil, cover and put the dish in the middle of the oven for 1.5 hours. Baste the meat a couple of times with the jus.
  6. Remove the dish from the oven, and put the carrot and parsnip chunks around the pork. Add more chicken stock if you think it’s getting dry.
  7. Roast for another hour, then serve.