Pork Roast with Almond and Cranberry Stuffing
https://foodloversmarket.co.za/recipes/pork-roast-with-almond-and-cranberry-stuffing/
Cooking Methods
- Roasting
Serves
6Prep Time
30 minutesCooking Time
1 hour 30 minutesIngredients
For the Stuffing:
- 120g raw almonds, toasted and chopped
- 60g dried cranberries, chopped
- 30ml (2 Tbsp) cranberry jelly
- Zest of ½ lemon
- Handful parsley, chopped
- Salt and pepper, to taste
For the pork:
- 1.5kg pork roast, deboned and skin on
- Zest of ½ lemon
- 3 garlic gloves, chopped
- 3 large potatoes, washed and cut into 3cm blocks
- 400g carrots, peeled and chopped or 400 g baby carrots just peeled
- 200g baby leeks
- Olive oil
- Salt and pepper, to taste
- Coriander or parsley, to garnish
Directions
For the Stuffing:
- Combine all of the ingredients and season to taste. Set aside until needed.
- Preheat the oven to 200°C. Butterfly the pork roast, or ask your butcher to do it for you.
- Place the butterflied pork roast on a chopping board, skin-side down. Season the meat and sprinkle with lemon zest and garlic. Pack the stuffing onto the meat and roll the meat up.
- Tie with kitchen string. Place the meat into a baking dish with the potatoes, carrots and baby leeks.
- Season the skin of the pork and the vegetables and drizzle with some olive oil.
- Bake for about 30 minutes uncovered, lower the temperature to 180°C, cover with tin foil and bake for another hour.
