Italian Roast Spiced Pork with Two Sauces

• 2-1/2 lbs (1.1 kg). loin, with the bone left in
• 7 cups (1650 ml) white wine or cider vinegar
• 1 tbsp (15 ml) chopped celery
• 1 tbsp (15 ml) chopped carrot
• 1 tbsp (15 ml) chopped onion
• 1 tsp (5 ml) juniper berries, lightly crushed
• 1 tsp (5 ml) rosemary
• 1 tsp (5 ml) tarragon
• 1/2 tsp (2 ml) ground black pepper
• 2 tbsp (30 ml) olive oil
• salt
• 1 cup (225 ml) beef consomme
• 2 tbsp (30 ml) raisins
• 1 tbsp (15 ml) pine nuts
• 1 tsp (5 ml) cornflour (cornstarch)
• 1 lemon, juice and grated zest only
• 1 good shake of Worcestershire sauce
• salt and black pepper
• 1/4 cup (60 ml) cognac
• 2 cups (475 ml) hot bechamel sauce
• 1 cup (225 ml) single cream
• 1/2 tsp (2 ml) ground white pepper
• salt, if needed

1. Make a marinade for the pork with all the other ingredients above except the oil and salt.
2. Marinade for 2 days.
3. Preheat the oven to 300 degrees (150 C.).
4. Remove the meat, pat dry and brown well in the olive oil in a large flameproof casserole.
5. Pour all the marinade over the meat and add a little salt.
6. Bring to a boil, transfer to the oven and cook, uncovered, for 2 hours or until the meat reaches 170 degrees (80 C.) turning the meat every 15 minutes.
7. Serve with one of the sauces.
8. Mix all the ingredients,bring to a boil and cook for 5 minutes.
9. Pour over the meat and serve with boiled potatoes.
10. Warm the cognac, light it and pour into the bechamel sauce.
11. Stir in the cream and pepper and heat the sauce without boiling it.
12. Pour over the meat and serve with a side dish of fried apples.

loin, white wine, celery, carrot, onion, juniper berries, rosemary, tarragon, ground black pepper, olive oil, salt, beef consomme, raisins, nuts, cornflour, lemon, worcestershire sauce, salt, cognac, bechamel sauce, cream, ground white pepper, salt

Taken from online-cookbook.com/goto/cook/rpage/000C68 (may not work)