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 textu
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Cooking tools:
- Food processor
- Roasting rack
- Butcher's twine
- Kitchen scale
- Oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Baking dish
- Aluminum foil
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spatula
Ingredients
- 2 kilograms boneless loin of pork (rind on)
- 40 grams butter
- 2 tablespoons fine table salt
- 1/2 cup 125ml port
- 1/4 cup 80g cranberry sauce
- 1 1/2 cup 375ml chicken stock
- 1 tablespoon olive oil
- 1 medium red onion (170g, chopped finely)
- 1 clove garlic (crushed)
- 150 grams 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
- 500 grams jap pumpkin (cut into wedges)
- 4 small parsnips (480g, halved lengthways)
- 3 small red onions (360g, quartered)
- 500 grams baby (dutch carrots, trimmed)
- 12 baby new potatoes (480g, halved)
- 1/4 cup 60ml olive oil
- 2 tablespoons fresh thyme leaves
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