Roasted pork shoulder with hazelnut sauce – Food & Home Magazine
The perfect roast for Sunday lunch, or a fancy dinner with loved ones, this roasted pork shoulder with hazelnut sauce is sure to tantalise your tastebuds!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodandhome.co.za.
Ingredients
- 45ml (3 tbsp) olive oil
- 3 fresh bay leaves
- 4 sprigs fresh rosemary
- 4 garlic cloves, chopped
- 2 celery sticks, finely chopped
- 1 carrot, finely chopped
- 1 small onion, finely chopped
- 30ml (2 tbsp) fresh flat-leaf parsley, finely chopped
- 1kg pork roast
- salt and freshly ground black pepper, to taste
- 60ml (¼ cup) dry red wine
- 45ml (3 tbsp) butter
- <h3>Sauce</h3>
- 20g hazelnuts, toasted and finely ground
- 15ml (1 tbsp) cake flour
- 60ml (¼ cup) Marsala
- 30ml (2 tbsp) milk
- 60ml (¼ cup) fresh cream
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