Glazed Saddle Of Piglet

Preparation:

Preparation: Clean the upper part of the bones of the loin so as to leave them uncovered. Engrave the rind with cross cuts. Blend all the marinade ingredients, brush over the meat and leave it to rest for 12 hours. After this time, add salt and pepper to the loin and brown it in a pan with a drizzle of oil, then put it in the oven at 200 degrees for 25 minutes. Spread a nice piece of net on the table, put the liver in the center and cover it abundantly with the aromatic herbs. Close the net and brown the roll in a pan with a little oil then put it in the oven at 100 degrees for 20 minutes. Cut the loin into pieces and the liver into slices and arrange them on the plate together with the strudel cut into large transversal slices and the puree, poured down from a sac à poche fitted with a large smooth nozzle.