Recipe

Roast pork with cranberry sauce

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 or Christmas lunch.

  • 15 mins preparation
  • 1 hr 45 mins cooking
  • 15 mins marinating
  • Serves 8
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Ingredients

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
Stuffing
  • 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

Method

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.

Notes

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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