Italian Pot Roast Christmas Pork

Charmaine Lu -

  • Olive oil
  • 2 sliced red onions
  • 2 sliced garlic cloves
  • 1.5kg pork loin, skinned, rolled and tied
  • 1 bunch of thyme, leaves picked
  • 2 knobs of butter
  • 6 quartered figs
  • 2 glasses of marsala wine
  • 275ml chicken stock
  • Preheat the oven to 200C, add a glug of oil to a casserole and cook the onions and garlic for 5 mins. Season the pork and roll in the thyme leaves, then push the onion mix to one side of the casserole and add a knob of butter. Brown the pork all over.
  • Stir in the figs and one glass of marsala, add the rest of the butter and cover the lot with a sheet of greaseproof paper. Place the casserole in the oven for 20 mins, then remove the paper and cook for 40 mins more. Remove the pork to a plate to rest for 15 mins.
  • Meanwhile, skim the excess fat off the sauce in the casserole and stir in the chicken stock. Simmer for 10 mins, season well, and serve drizzled all over the sliced pork.
1 hr 30 mins
8 serving