ROAST PORK WITH CRANBERRIES

 
ROAST PORK  WITH CRANBERRIES
INGREDIENTS (serves 8):
  • 3.3pounds (1.5kg) of boneless pork shoulder (ask the butcher to butterfly the pork for you);
  • 4oz.(125g) of dried cranberries;
  • 50ml brandy;
  • 5-6 sprigs of thyme;
  • Freshly ground black pepper, salt;
  • Olive oil;
STEPS:  
  1. Preheat the oven to 180°C;
  2. Wash the cranberries with warm water, add the brandy and leave for 30 minutes;
  3. Chop the cranberries in a blender into coarse puree;
  4. Lay the meat, fat side down on a working surface, sprinkle with thyme leaves;                
  5. Cover with a thin layer of cranberries puree;
  6. Roll the meat, tie it with a kitchen string and place in a large roasting pan;
  7. Bake in a preheated oven for 70-80 minutes, baste occasionally with pan juices;
  8. Serve with cranberry-apple jam;
CRANBERRY-APPLE JAM WITH THYME:
INGREDIENTS:
  • 2 big apples, seeded, peeled and roughly chopped;
  • 1,5 pounds of fresh cranberries;
  • 1 pound of sugar;
  • 3-4 sprigs of thyme;
STEPS:  
  1. Mix apples with cranberries and cover with sugar. Set aside for 2 hours;
  2. Add the thyme leaves, set over medium heat, bring to a boil and cook on low heat for 30 minutes, stirring occasionally;
  3. Chop the jam in a blender, return to heat and cook until desired thickness stirring;
Original recipe from http://laperla-foto.livejournal.com/110344.html
Leave your comment