Homemade Organic Norwegian Pork Roast Piquant

I found this recipe in Classic Scandinavian Cooking by Nika Hazelton.  I have adapted it to make it organic.  This is a phenomenal recipe and would be delicious to serve for company.

Here’s What You’ll Need:

  • 1/4 cup organic Dijion-styled prepared mustard OR organic prepared brown mustard
  • 1 Tbsp. Homemade Organic Prepared Horseradish
  • 1 tsp. wild-caught anchovy paste
  • 1 Tbsp. organic cane sugar
  • 1 organic pastured pork loin, approximately 3-4 lbs.
  • 2/3 cup fine Homemade Organic Breadcrumbs
  • 2 cups boiling dry organic white wine (Frey Vineyards recommended) OR unchlorinated and unfluoridated water

Here’s How I do it:

  1. Preheat the oven to 325° Fahrenheit.
  2. Combine horseradish, mustard, anchovy paste and sugar in a small bowl; Blend into a smooth paste.
  3. Trim excess fat off of meat (save to render into lard, or leave on and some of the fat will render while cooking.)
  4. With a brush, spread the paste on all sides of the meat.
  5. Place the meat into a casserole dish.
  6. Cover the top and sides of the meat with the fine bread crumbs.
  7. Cook for 35-40 minutes per pound of meat. (Approximately 2  to 2-3/4 hours)
  8. After 1 hour of roasting time, pour 1 cup of boiling white wine into the pan; Take special care that the wine doesn’t touch the meat directly.
  9. When the liquid in the bottom of the pan has evaporated completely, pour remaining wine (or water) into the pan; Again make sure that the liquid doesn’t touch the meat directly.
  10. Serve with Homemade Organic Browned Potatoes the Scandinavian Way, tiny Homemade Organic Peas Sauteed in Butter, and carrots.
  11. Enjoy!

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