Cranberry Pork Recipe

Summary

Preparation Time45 MinCooking Time2 Hr 10 Min
Ready In2 Hr 55 MinDifficulty LevelMedium
Health IndexAverageServings6
CourseMethod
SpecialityMain Ingredient

Ingredients

 Pork shoulder3 1⁄2 Pound, boned (1.5 Kilogram)
 Vegetable oil3 Tablespoon
For stuffing
 Vegetable oil2 Teaspoon
 Onion1⁄2 , finely chopped
 Bacon (streaky) rashers2 , rinds removed and chopped
 Mushrooms4 Ounce, finely chopped (100 Grams)
 Fresh white breadcrumbs4 Ounce (100 Grams)
 Chopped fresh parsley1 Tablespoon
 Freshly ground black pepper To Taste
 Salt To Taste
 Beaten egg1 Teaspoon (Leveled)
For cranberry sauce
 Orange1 Small, thinly pared zest and juiced
 Lemon juice2 Tablespoon
 Bottled cranberry sauce4 Tablespoon
 Dry red wine2 Teaspoon
 Cornflour1 Tablespoon
 Water2 Tablespoon

Nutrition Facts

Serving size

Calories 690 Calories from Fat 393

% Daily Value*

Total Fat 44 g67.4%

Saturated Fat 13.3 g66.5%

Trans Fat 0.3 g

Cholesterol 166.2 mg55.4%

Sodium 360.1 mg15%

Total Carbohydrates 21 g7%

Dietary Fiber 1.8 g7.1%

Sugars 7.1 g

Protein 50 g99.9%

Vitamin A 5.9% Vitamin C 31.4%

Calcium 9% Iron 22.5%

*Based on a 2000 Calorie diet

Directions

1. Heat the oven to 190C/375F/Gas 5.
2. Make the stuffing: heat the oil in a frying-pan, add the onion and bacon and fry over moderate heat for 2 minutes. Add the mushrooms and fry for a further 2-3 minutes, then turn the mixture into a bowl. Stir in the breadcrumbs and parsley and season well with salt and pepper. Stir in enough beaten egg just to bind.
3. Place the pork on a work surface and spread the stuffing on it. Roll up tightly and tie securely in several places with fine string. Weigh the joint and calculate the cooking time at 35 minutes per 500 g/1 lb plus 35 minutes. Place in a roasting tin, rind side up.
4. Rub the rind all over with oil and sprinkle with salt and pepper. Roast in the oven for the calculated time.
5. About 10 minutes before the end of cooking time, make the cranberry sauce: cut the pared orange zest into thin strips and simmer for 5 minutes in water. Drain, rinse under cold running water and reserve. Pour the orange and lemon juices into a small pan, add the cranberry sauce and red wine and heat, stirring, until the cranberry sauce has melted. Blend the cornflour with the water in a cup and stir into the cranberry mixture in the pan. Bring to the boil, stirring. Lower the heat and simmer for about 2 minutes. Spoon into a serving bowl. Sprinkle over the reserved zest.
6. Place the cooked joint on a warmed serving dish, remove the string and serve at once with the cranberry sauce.
Quantcast