Cranberry Roast Pork
Cranberries are delicious with pork. Cranberry sauce, mustard and cloves are blended and poured over a boneless pork loin joint before roasting.
- 195 g cranberry sauce (jars)
- 100 g caster sugar
- 100 ml cranberry juice
- 1 teaspoon mustard powder
- ¼ teaspoon ground cloves
- 1 boneless pork loin roast (large)
- 2 tablespoons cornflour
- 2 tablespoons water (cold)
- salt (to taste)
- Stir together cranberry sauce, sugar, cranberry juice, mustard and cloves.
- Place pork roast in a large roasting tin. Pour cranberry mixture over the roast.
- Cook at 140 C / Gas mark 1 for 6 to 8 hours, or until meat is tender. Remove roast, and keep warm.
- With a metal spoon, skim the fat from the liquid in the roasting tin and discard. Pour 450ml (16 fl oz) of the remaining roasting liquid (add water to fill out the measure if necessary) into a small saucepan. Bring to the boil over medium-high heat. Blend cornflour and cold water to make a paste; stir gradually into boiling liquid. Continue cooking, stirring constantly, until mixture thickens. Add salt to taste. Serve with the roast.
View the recipe instructions at allrecipes.co.uk