Smoked Loin of Pork with Citrus, Rum and Raisin Sauce
This is a very easy joint to carve, and serving it with a citrus, rum and raisin sauce is a heavenly combination. If possible, make this sweet-sharp sauce the day before you need it, so the raisins have plenty of time to absorb all the flavours and become nice and plump.
|2 lb 8 oz (1.15 kg) smoked, cured pork loin joint|
|For the sauce:|
|1 large, juicy orange|
|3 fl oz (75 ml) dark rum|
|3 oz (75 g) raisins|
|4 oz (110 g) dark soft brown sugar|
|1 slightly rounded teaspoon arrowroot|
|Oven temperatures and Conversions|
|Click here for information|
You will also need a small, solid, shallow roasting tin.
This recipe first appeared in The Delia Collection: Pork.
Begin by making the sauce. All you do is remove the outer zest from the orange using a potato peeler so that you don't get any of the pith. Then pile the little strips on top of one another and, using a very sharp knife, cut them into really thin needle-sized strips. If you've got the orange peel piled up, and your knife is sharp, this is a lot easier than it sounds.
Next, remove the zest from the lime, this time using a fine grater, and squeeze the juice from the lime and the orange. Place all the sauce ingredients, except the arrowroot, into a small saucepan. Now whisk the arrowroot into the mixture and place the pan on to a gentle heat, whisking all the time until it starts to simmer.
As soon as this happens, the sauce will change from opaque to clear, so then remove it from the heat and when it is cool enough, pour it into a serving dish, cover with clingfilm and chill until needed. When you are ready to cook the pork, pre-heat the oven to gas mark 4, 350°F (180°C) and cook the joint in the roasting tin for 1 hour 50 minutes. Serve the pork, carved in slices, with some sauce spooned over.
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