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Pork Loin With Pistachios
Ingredients2 kilos Pork Loin 1/4 teaspoon Saltpetre 1 tablespoon Brown Sugar 1 tablespoon Salt Pistachio Nuts Black Pepper Dry White Wine |
MethodBone and skin pork (keep both). Mix together the saltpetre, salt, and brown sugar and rub into the pork. Leave pork aside in the fridge for at least two days. Rub meat dry. Make small holes in the pork fat and press in shelled nuts. Sprinkle meats with pepper then roll and tie. Place pork into a deep tray or pot with bones and skin. Cover with half white wine and water and cook uncovered in a moderate oven 30 minutes approx. Reduce temperature and cook a further 1 1/2 hours. Take out bones and skin and leave pork to cool in the juice. When cold take off fat and serve the jelly with the sliced meat. |
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