Italian Roast Spiced Pork with Two Sauces Recipe

Name: Italian Roast Spiced Pork with Two Sauces
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/2 lbs (1.1 kg). loin, with the bone left in; 7 cups (1650 ml) white wine or cider vinegar; 1 tbsp (15 ml) chopped celery; 1 tbsp (15 ml) chopped carrot; 1 tbsp (15 ml) chopped onion; 1 tsp (5 ml) juniper berries, lightly crushed; 1 tsp (5 ml) rosemary; 1 tsp (5 ml) tarragon; 1/2 tsp (2 ml) ground black pepper; 2 tbsp (30 ml) olive oil; salt; 1 cup (225 ml) beef consomme; 2 tbsp (30 ml) raisins; 1 tbsp (15 ml) pine nuts; 1 tsp (5 ml) cornflour (cornstarch); 1 lemon, juice and grated zest only; 1 good shake of Worcestershire sauce; salt and black pepper; 1/4 cup (60 ml) cognac; 2 cups (475 ml) hot bechamel sauce; 1 cup (225 ml) single cream; 1/2 tsp (2 ml) ground white pepper; salt, if needed

Servings: persons

2-1/2 lbs (1.1 kg). loin, with the bone left in
7 cups (1650 ml) white wine or cider vinegar
1 tbsp (15 ml) chopped celery
1 tbsp (15 ml) chopped carrot
1 tbsp (15 ml) chopped onion
1 tsp (5 ml) juniper berries, lightly crushed
1 tsp (5 ml) rosemary
1 tsp (5 ml) tarragon
1/2 tsp (2 ml) ground black pepper
2 tbsp (30 ml) olive oil
salt
1 cup (225 ml) beef consomme
2 tbsp (30 ml) raisins
1 tbsp (15 ml) pine nuts
1 tsp (5 ml) cornflour (cornstarch)
1 lemon, juice and grated zest only
1 good shake of Worcestershire sauce
salt and black pepper
1/4 cup (60 ml) cognac
2 cups (475 ml) hot bechamel sauce
1 cup (225 ml) single cream
1/2 tsp (2 ml) ground white pepper
salt, if needed

1
Make a marinade for the pork with all the other ingredients above except the oil and salt.
2
Marinade for 2 days.
3
Preheat the oven to 300 degrees (150 C.).
4
Remove the meat, pat dry and brown well in the olive oil in a large flameproof casserole.
5
Pour all the marinade over the meat and add a little salt.
6
Bring to a boil, transfer to the oven and cook, uncovered, for 2 hours or until the meat reaches 170 degrees (80 C.) turning the meat every 15 minutes.
7
Serve with one of the sauces.
8
Mix all the ingredients,bring to a boil and cook for 5 minutes.
9
Pour over the meat and serve with boiled potatoes.
10
Warm the cognac, light it and pour into the bechamel sauce.
11
Stir in the cream and pepper and heat the sauce without boiling it.
12
Pour over the meat and serve with a side dish of fried apples.

755

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2-1/2 lbs (1.1 kg). loin, with the bone left in, 7 cups (1650 ml) white wine or cider vinegar, 1 tbsp (15 ml) chopped celery, 1 tbsp (15 ml) chopped carrot, and more.

Yes, Italian Roast Spiced Pork with Two Sauces falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Italian Roast Spiced Pork with Two Sauces

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions