Lomo de cerdo con salsa de mora

Season the pork and heat the oven Heat the oven to 180°C. Pat the pork dry and rub it all over with the crushed garlic, 8 g salt and black pepper. Lightly oil a roasting pan, add the pork and roast uncovered. Keep raw-meat utensils and surfaces separate from the rice and ready-to-eat ingredients.

Roast and baste Roast for about 45–60 minutes, basting once or twice with the pan juices. Begin checking at 45 minutes: insert a clean thermometer into the centre of the thickest part without touching the pan. The whole pork roast must reach 62.8°C. Remove it from the oven and rest on a clean platter for at least 3 minutes before slicing; the time depends on the loin’s shape and thickness.

Simmer the mora sauce While the pork roasts, combine the blackberries, 240 ml water, red wine and sugar in a small saucepan. Bring to a gentle simmer, stirring until the sugar dissolves. Cook uncovered for about 15–20 minutes, until the fruit softens and the liquid becomes a light syrup. Stir in the lemon juice. If using the pan juices, skim excess fat first and mix in only a little to taste. Keep the sauce warm over low heat.

Cook the rice and finish Put the rinsed rice, 500 ml water and 2 g salt in a covered saucepan. Bring to a boil, reduce to low, and cook for 15–18 minutes, until the water is absorbed and the grains are tender. Turn off the heat and rest covered for 10 minutes. Slice the rested pork, spoon the warm sauce over it, and return the slices to the warm oven for 3–5 minutes, just until hot and glazed. Serve with the rice.