Name: Roast Pork with Tomato and Tarragon Sauce
Yield: Serves 6—8
Ingredients: 1 3-4 lb (1.2-1.6 kg) joint pork on the bone; 3-4 cloves garlic - chopped finely; juice of 1 lemon; sunflower or groundnut oil; salt, black pepper; 1 tin tomatoes; 1 large glass red wine; 2 teaspoons (2 x 5 ml spoon) French mustard; 1 teaspoon (5 ml spoon) sugar; 2 teaspoons (2 x 5 ml spoon) dried tarragon; juices from the meat; 1 dessertspoon (10 ml spoon) cornflour

Preparation info

Serves
6—8

Difficulty
Medium

Appears in

Cooking for Christmas

By Josceline Dimbleby

Published 1978

About

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.

Ingredients

1 3-4 lb (1.2-1.6 kg) joint pork on the bone
3-4 cloves

Method

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 a cup and smear all over the meat. Put the joint in a roasting pa

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Roast Pork with Tomato and Tarragon Sauce

Ingredients

Method

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