This recipe will go well with the following Gingin products: Free Range Pork Loin Roast
Roast Pork with Raspberry Sauce
This Roast Pork with Raspberry Sauce has delicious flavours and is perfect for the winter. My whole family loves it, hopefully it will become a family favourite for you too!
- 2 kg pork loin – rolled
- 3 slice/s sourdough bread – diced 1 cm approx 2 heaped cups
- 3 tbsp olive oil
- 1 red onion/s – diced
- 2 rasher/s bacon – finely diced
- 3 clove/s garlic – crushed
- 100 g baby spinach
- 1 tsp dijon mustard
- ¼ tsp sea salt
- Ground black pepper
- 35 g macadamia nuts – chopped small approx ½ cup
- 125 ml chicken stock or bone broth
- 2 lemon/s
- Raspberry Sauce
- 60 ml red wine – ¼ cup
- 150 g frozen raspberries
- 60 ml chicken stock or bone broth
- 3 tbsp maple syrup
- ½ tsp ground cinnamon
- Sea salt and freshly ground black pepper – to taste
- Pre-heat the oven to 180°C/ 350°F (fan-forced).
- Dice the bread into 1cm pieces.
- In a skillet, heat 2 tablespoons of the olive oil over a moderate heat and stir-fry until the bread is crisp. Set aside in a mixing bowl.
- Add the remaining olive oil and fry the onion and bacon for 4-5 minutes. Add the garlic and fry for another few minutes until the onion has softened.
- Stir in the spinach to just wilt. Remove from the heat and mix in the mustard, seasoning, macadamias, the stock, zest of one lemon and crunchy bread.
- Untie the pork loin and place skin side down on a dry chopping board.
- Spread the stuffing over the pork allowing a cm or two at the edges (to spread as you roll it).
- Roll the pork and tie with kitchen string at about 2-3cm intervals.
- I often take my stuffing to the butcher and he rolls it for me.
- Rub the pork skin in a drizzle of olive oil and season generously with sea salt (this helps the crackle, crisp up nicely).
- Cut the lemons to form a nice rack under the pork loin.
- Sit the pork on the lemons in a baking dish and bake for 1¼ hours or until the pork is cooked to your liking.
Sauce: To make the sauce, add all the ingredients into a pan and bring to a simmer to reduce by half. Press the raspberries down with a potato masher to release their juices. Once thick and syrupy, strain the raspberry seeds through a sieve and place in a jug to serve with the pork.
Recipe and image courtesy of wellnourished.com.au