1 boned and rolled pork loin, about 2.5kg.
6 small red onions, chopped
5 cloves garlic, roughly crushed
Plenty of mixed fresh herbs (rosemary, lots of sage and thyme: still
on their stalks)
1 440g tin tomatoes / 1/2 a tin + some puree
3 cans cider (something with plenty of flavour e.g. Scrumpy Jack)
Zest of 1 orange, half roughly chopped, half finely
Olive Oil
Salt, Pepper
Fry the onion slowly in a pot large enough for the pork, with plenty
of olive oil: don't let it brown.
Season the pork well, and brown fast in a roasting tin / ovenproof
dish, about 20 minutes in a very hot oven, (230+ 'C).
Remove the pork from the roasting tin and place in the pot with the
onions. Add herbs, tomato, roughly chopped orange zest and garlic.
Deglaze the pan you browned the pork in with cider, which should
produce a deep red/brown coloured liquid if you browned the pork
enough. Add this to the pot.
Add the remaining cider and water enough to cover at least half the pork joint.
Cook slowly, covered, on a very low hob or in a slow oven @ ~110-120'C
for about 2 to 3 hours. Baste the pork occasionally with the cooking
liquid, and turn the joint over halfway through the cooking process.
When you're bored with that, remove the pork, and keep it warm. Strain
the cooking liquid, pressing as much out of the onions etc as you can.
Reduce this very very hard until it's gloopy, then add the finely
chopped orange zest. Adjust for sweetness etc to taste.
Slice the pork thickly into a deep heatproof serving dish and cover
with the sauce. This can be kept warm in the oven while you prepare
veg.
