You’ll love the crispy and crunchy top of the pork.
Serves: 8 Preparation time: 20m Cooks in: 2h.50m Ready in: 3h.10m
1½ kg potatoes spring
3 tsp. tablespoons rosemary leaves
7-8 cloves of garlic
4 tsp. tablespoons mustard
2 tsp. honey
juice of 2 oranges
1 cup olive oil
1 water glass of white wine
salt and pepper
In a small bowl put plenty of salt and pepper and stir. Peel the garlic out of its skin. With a sharp pointed knife open holes in the pork and pour into plenty of salt and pepper and a clove of garlic. Rub the meat from all sides with the spice left, put it in a pan and let it rest for 1 hour.
In a bowl mix the honey with mustard well and coat the pork from all sides. Return to the pan, cover with baking paper and place in the oven to bake at 180 degrees for 1 hour.
Peel the potatoes, wash and put them in a bowl. Season to taste add the rosemary and put them in the pan with the pork. Pour the olive oil, orange juice and white wine. Place the pan back in the oven and cook for about 1 hour and 30 minutes, until potatoes are tender and the top of the pork crispy and crunchy. Serve the pork and potatoes on a platter and accompany with a good vinegar salad.