Rosemary Garlic Pork Roast

Rosemary Garlic Pork Roast

Comments: Serve along with mixed steamed root vegetables.
These seasonings are also excellent served along with any roasted meat.
It is also possible to leave any meat to marinate in the mixture before cooking.
Servings: 10 to 12
Ingredients Preparation

1 [6 1/2-pound / 3-kg] piece boned pork leg or shoulder
Juice of 2 well-rinsed oranges
1 cup [250 mL] white Port wine


4 tablespoons [60 mL] fennel seeds
1 1/2 tablespoons [22.5 mL] crushed chiles
1 1/2 tablespoons [22.5 mL] caraway seeds
4 green onions, sliced
Grated rind of 1 well-rinsed orange
6 tablespoons [90 mL] chiseled fresh rosemary leaves
2/3 cup [160 mL] olive oil
6 large garlic cloves, chopped
3 tablespoons [45 mL] sea salt
1 1/2 tablespoons [22.5 mL] ground white pepper
3 tablespoons [45 mL] brown sugar

Mix together all seasonings.
Remove string all around the piece of meat; open-up the meat.
Sprinkle all over with the juice of 1 of the oranges, then with 3/4th of seasonings mixture.
Tightly tie back the piece of meat.
Transfer roast onto a large plate; cover all over with remaining seasonings mixture.
Refrigerate, uncovered for 1 to 2 days, until ready to roast the meat, according to your taste.
Then, transfer roast into a roasting pan just large enough to hold the piece of meat 1 hour before roasting.
Preheat oven to 325°F [160°C].
Pour the juice from remaining orange along with white Port wine all around the roast.
Loosely cover meat with al foil.
Transfer onto lower rack of preheated oven; roast for 4 hours, turning meat after 2 hours and removing al foil 1 hour before the end of roasting time.
Remove done meat from oven.
Leave to rest for 30 minutes.
Serve directly from the roasting pan or slice and arrange pork slices onto a large serving plate; serve coated with cooking juices.