12 1/2 pounds pork loin -- trimmed of fat |
---MARINADE* |
1/3 cup lemon juice -- fresh |
2 cups vegetable stock |
2 medium oranges -- zested and juiced |
1/4 cup fresh ginger -- chopped |
2 tablespoons cracked white peppercorns |
2 tablespoons curry powder |
12 sprigs thyme -- fresh |
12 sprigs rosemary -- fresh |
1 tablespoon salt |
3 tablespoons coriander seeds -- toasted and crushed |
1 1/3 tablespoons lemon zest |
---CAPER SAUCE* |
1/2 cup brown stock or au jus -- high quality |
1/2 cup red onion -- finely diced |
1/4 cup garlic -- minced |
2 cups capers -- small |
3/4 cup red wine |
2 quarts brown stock or au jus -- high quality |
2 ounces parsley -- fresh chopped |
4 ounces canned tomatoes -- diced and drained |
1 teaspoon black pepper -- ground, to taste |
3 tablespoons arrowroot or cornstarch -- as needed |
1 cup water -- as needed |
