Cruisy Spots In New York

traditional roast pork in sweet and sour pork


This roast 'the highlight of my mother who does nothing short of divine ...

A nice piece of pork loin rosemary


juniper berries, salt, pepper, garlic

oil

red wine 1 stock cube
1 / 2 teaspoon flour


-Put the meat on the board and have a strong impact in several places at least 5 or 6 on each side and put a small cut in each salt, pepper, rosemary, juniper berries and half a clove of aglio.Quindi rub with salt and pepper the meat entirely.


-Put a cup of olive oil in a pan that can hold all the meat and brown it until it is brown on all sides.

-After browning the meat down the heat ...

-.. and add a large glass of wine a glass of water and crumbled bouillon cubes, cover and cook for at least an hour.

-cooked, cool and, on cutting board, slice the roast.
-
Meanwhile heat the sauce add half a teaspoon of flour dissolved in a little water and add to sauce until it becomes creamy, then lay the slices of roast in the pan to heat them.

Enjoy