Herbed Roast Pork

Herbed Roast Pork

Serves 6

 1 kilo whole boneless pork liempo
 1/2 teaspoon salt
 1/4 teaspoon cracked pepper
 1.5 tablespoons dried rosemary
 1/2 tablespoon sage
 1.5 tablespoons minced garlic
 2 cups mango juice
 1/3 cup soy sauce
 1/4 cup balsamic vinegar
 1/2 cup water
 1/4 cup cooking wine
 1 cup cooking oil
 1 teaspoon cornstarch dissolved in
 1 tablespoon water
 1 medium potato, cubed and fried
 1 medium carrot, cubed and
 2 tablespoons parsley leaves

Season pork with salt and pepper. In a bowl, combine rosemary, sage, garlic, mango juice, soy sauce, vinegar, water and wine.

Marinate pork in the mixture about 6 hours or overnight in the refrigerator. Drain pork from the marinade. Reserve marinade.

In a pan, heat cooking oil and cook pork on both sides about 5 minutes or until golden in color.

Transfer pork to a casserole and pour the reserved marinade. Cover and cook over low heat until pork is tender, turning pork occasionally.

Remove pork from stock and set aside. Strain stock, add dissolved cornstarch, and simmer until liquid thickens slightly. Remove from heat.

Slice pork and arrange on a platter with fried potatoes and carrots. Pour sauce over sliced pork or serve separately. Sprinkle with parsley to garnish.

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