Preheat the oven to 425F. Spread the roast with mustard and wrap it in the caul fat. Roast and when it begins to brown, sprinkle from time to time with white wine. At the end of the cooking time, turn off the oven heat. Let the meat stand in the oven for 5 to 10 minutes, depending on the size of the roast. Deglaze the roasting pan with a tablespoon boiling water, scraping up all the browned bits and serve the juice in a hot sauceboat. Cold roast pork is excellent.
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3 1/2 lb loin or shoulder pork, boned and tied with string
1 jar strong yellow mustard
1 caul fat
2/3 cup white wine
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10
mn
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35
mn
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Buy enough for two meals -- large roasts are always useful.
