In this recipe, we marinate the pork with Mulling Spices, as we would with wild meat. Mulling Spices add a delicate perfume that makes this dish irresistibly fragrant.
- 1-3 lbs pork roast
- 1 carrot
- 1 celery branch
- 1 medium onion
- 3 garlic cloves
- 1 Tbsp Mulling Spices, ground
- 1 cup red wine
- 4 Tbsp olive oil
- Salt and pepper, to taste
- 2-3 Tbsp honey
Dice the vegetables and garlic into ½-inch mirepoix.
Put the vegetables into a bowl with the spices, wine and 2 Tbsp oil. Mix and add the pork to the marinade. Let rest 24 to 72 hours, turning regularly so that it marinates evenly.
Heat the oven to 375 °F.
Drain the roast. Strain the marinade and conserve the liquid and the mirepoix separately.
Heat a Dutch oven on medium with 2 Tbsp of remaining oil and brown the roast on all sides. Add the drained mirepoix and sauter for 2-3 minutes. Salt and pepper the meat.
Roast in the oven for 2 hours until the internal temperature of the meat reaches 160 °C. Using a spoon, occasionally sprinkle the roast with its cooking fat.
Meanwhile, pour the liquid from the marinade into a small pan to boil and clarify. Once it begins to boil, foam will form on the surface of the liquid. Strain immediately and discard the foam and its residue. Reserve the liquid that should now be clearer.
Remove the Dutch oven and place the roast on a plate to rest in a warm place (such as above the stove).
Place the Dutch oven on high heat and deglaze with the marinade and honey. Let simmer for 10 minutes, adding a little water if necessary, to make enough gravy. Strain and serve with slices of the roast.