Pork Roast with Raspberry Sauce

This recipe will go well with the following Gingin products: Free Range Pork Loin Roast

Roast Pork with Raspberry Sauce

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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!
Course Main Course
Cuisine Mediterranean
Prep Time 30 mins
Cook Time 1 hr 15 mins
Servings 8

Ingredients

  • 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

Instructions

  • 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.

Notes

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

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