If you like to have a joint of pork at Christmas, it can be enormously enhanced by an interesting sauce instead of the usual brown gravy. This rich tomato sauce is no trouble to make but adds greatly to the succulence and flavour of the meat.
Make deep incisions in the meat and poke the chopped garlic in as far as you can. If not already done by the butcher, score the thick fat closely with a sharp knife. Mix the lemon juice and twice as much oil with salt and black pepper in
Leave for at least two hours at room temperature, spooning the juices over the meat again once or twice.
Before the meat is quite ready, put the tomatoes, wine, mustard, sugar and tarragon into a saucepan. Blend the cornflour until smooth with
When the meat is ready, pour the excess fat from the pan and add the meat juices to the sauce. If the sauce seems too thick add
© 1978 Josceline Dimbleby. All rights reserved.