Roast Pork

Our own tradition is to NOT eat turkey these days. If we feel like eating stuffed poultry, I stuff a plump chicken and we were all happy!
In older times, a member of our family was making, among other things, duck salm, an excellent and delicious dish that I will cook some other time.
This year we will decoratate the festive table by the pig's leg that you see posing in the photo. Small and tender with crispy potatoes and topped with a sweet orange marmalade sauce.
It is a very easy recipe provided you have enough time to cook, with time to spare for all the rest. It is delicious and leaves happy palates and full bellies.

Ingredients A tender pork loin 2.5 kg Spices of your choice such as: crushed coriander paprika oregano salt & pepper some olive oil clove pins in the center of each square (optional) fresh rosemary sprigs (optional)	After spreading the olive oil on the meat and sprinkle with spices, wrap in two baking sheets placed crosswise on the table and put it in a pot, cover and in the oven at 200℃ for 2.5 h.	When the oven is finnished, remove the meat, unwrap the paper and make square cuts at the skin with a sharp knife. At this stage we keep the paper around the meat for protection, because at the first stab the hot broth, accumulated under the skin, will be hurled around. Pour the sauce, we have prepared, and put the meat uncoverd back in the oven for about an hour, so that it is cooked deep inside and get a golden brown color. It may need to be turned once or twice pouring the broth, that have been collected in the pot, over the meat.
Sauce 1 cup orange marmalade The juice and zest of 1 orange and 1 lemon, grated on the coarse grater 1 shot of wine	Boil them together for a while…	…and the sauce is ready!
Potatoes We need 1.5 to 2 Kg potatos a little olive oil Spices of our choice or whatever we picked for the meat Cut the potatos and boil them in salted water for 5 - 7 minutes	Spread some olive oil on the large baking pan	Drain the potatos and put them back in the pot. Cover with the lid and grasping the two handles shake with finesse, 2-3 times up and down and round. This will "pluck" them. Throw them into the pan and sprinkle the spices. Bake until the get a golden color.
A beautifully crispy roast suitable for the festive table.	Put the sauce, which has remained in the hull, in a saucepan and thicken with 1-2 tablespoons of cornflour. It will pour it over the sliced roast and the potatoes at the serving.	The golden potatoes make a perfect companion to the roast!