Roast pork with cranberry sauce

Crispy, tender, sweet and savoury!

  • 15 mins preparation
  • 1 hr 45 mins cooking
  • 15 mins marinating
  • Serves 8
  • Print
This delicious cranberry and pistachio stuffed pork is tender on the inside, crispy on the outside, creating the perfect balance of flavours and textures for a roast dinner.
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Roast pork loin with cranberry sauce
  • 2 kilogram boneless loin of pork, rind on
  • 40 gram butter
  • 2 tablespoon fine table salt
  • 1/2 cup (125ml) port
  • 1/4 cup (80g) cranberry sauce
  • 1 1/2 cup (375ml) chicken stock
  • 1 tablespoon olive oil
  • 1 medium red onion (170g), chopped finely
  • 1 clove garlic, crushed
  • 150 gram mild salami, chopped finely
  • 1/4 cup (35g) unsalted roasted pistachios
  • 1/4 cup (35g) dried cranberries
  • 1 tablespoon finely chopped fresh sage
  • 1 cup (50g) stale breadcrumbs
Roasted vegetables
  • 500 gram jap pumpkin, cut into wedges
  • 4 small parsnips (480g), halved lengthways
  • 3 small red onions (360g), quartered
  • 500 gram baby (dutch) carrots, trimmed
  • 12 baby new potatoes (480g), halved
  • 1/4 cup (60ml) olive oil
  • 2 tablespoon fresh thyme leaves


Roast pork loin with cranberry sauce
  • 1
    Preheat oven to 200°C.
  • 2
    Using a sharp knife, score pork skin by making shallow cuts at 1cm intervals. Place pork on a board, fat-side down; slice through the thickest part of the pork horizontally, without cutting through the other side. Open pork out to form one large piece.
  • 3
    Trim pork; reserve 150g of the trimmings for seasoning. Blend or process pork trimmings with half the butter; place in a large bowl.
  • 4
    Heat oil in a medium frying pan; cook onion and garlic, stirring, over heat until onion softens. Add remaining butter, then salami, nuts, cranberries and sage; cook for 2 minutes. Transfer mixture to a medium bowl; cool. Stir in breadcrumbs and minced trimmings.
  • 5
    Press seasoning mixture along one long side of the pork; roll pork to enclose filling, secure with kitchen string at 2cm intervals. Rub pork skin with salt; place on a wire rack in a large shallow baking dish. Roast pork, uncovered, for 1 1/4 hours or until pork is cooked through.
  • 6
    Meanwhile, make roasted vegetables: Combine vegetables in a large baking dish with oil and thyme. Roast, uncovered, for last 30 minutes of pork cooking time, turning once. Season.
  • 7
    Remove pork from dish; rest, covered loosely with foil, for 15 minutes. Drain excess fat from dish, add stock, port and sauce to dish; stir over heat until sauce is reduced by half. Season to taste; cover to keep warm.
  • 8
    Serve sliced pork with cranberry sauce and roasted vegetables.


Ask your butcher to leave a flap measuring about 20cm. in length to help make rolling the loin easier. The secret to exceptional crackling is to ensure the pork skin is dry and well-seasoned with fine salt before cooking. Pat the pork dry with paper towel; refrigerate, uncovered, for a few hours or overnight to allow the skin to dry out.

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