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Sowce A Pigge

A pork loin that is seasoned in different spices and sauces.

Serves 5people
gr piece of boned pork loin cheesecloth
chicken or lamb stock
ml dry white wine
bay leaves
tsp quartered
tsp thyme
tsp rosemary
tsp of salt
for the sauce: 1 tsp mustard powder 2 tbsp white wine vinegar
Prepare the pork by removing all but a very thin layer of fat from the top. Roll the meat tightly and place in the middle of the muslin. Roll the muslin around the meat and tie off with butcher's string and knot the free ends of the muslin securely. Place half the white wine and all the seasonings into a large saucepan and boil. Once the it starts boiling, add the pork roll, turn the heat down to a simmer and cook until the meat for about 2½ hours. Remove the meat from the saucepan and place in a large bowl. Add the remaining wine to this as well as the herbs from the cooking broth. Now pour just enough of the remaining cooking broth over the meat. Set the meat aside to cool and once cold cover with a lid and place in the fridge. Marinate the meat in the liquid for a week. Once a day turn the meat so that each side faces the bottom of the bowl. Once the week is up, remove the pork from the marinade, dry off, remove the cloth and slice into 1 cm thick rounds. Place on a dish and spoon a few tablespoons of the liquid on the meat. Meanwhile mix the mustard powder with the vinegar and spoon this over the pork. An alternative to mustard powder is 2 tbsp of white wine vinegar.

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