1 boneless leg of pork
4 tbsp cranberry sauce
1 tbsp juniper berries, crushed
1 tbsp port
salt and freshly ground black pepper
sprigs of fresh parsley and sage to garnish
4 tbsp cranberry sauce
1 tbsp juniper berries, crushed
1 tbsp port
salt and freshly ground black pepper
sprigs of fresh parsley and sage to garnish
method
1. Preheat the oven to 190°C, 375° F, gas mark 5.
2. Roast the pork following the instructions on the pack.
3. Meanwhile, mix together the cranberry sauce, juniper berries, port and seasoning, to taste.
4. Around 20 minutes before the end of the cooking time, spoon half the glaze over the pork joint, return the meat to the oven and continue to roast for the remainder of the cooking time.
5. Transfer the pork to a warmed serving plate. Stir any meat juices into the remaining glaze, heat through and pour over the pork just before serving.
6. Garnish with sprigs of parsley and sage. Delicious served with roast potatoes, courgettes and asparagus.
2. Roast the pork following the instructions on the pack.
3. Meanwhile, mix together the cranberry sauce, juniper berries, port and seasoning, to taste.
4. Around 20 minutes before the end of the cooking time, spoon half the glaze over the pork joint, return the meat to the oven and continue to roast for the remainder of the cooking time.
5. Transfer the pork to a warmed serving plate. Stir any meat juices into the remaining glaze, heat through and pour over the pork just before serving.
6. Garnish with sprigs of parsley and sage. Delicious served with roast potatoes, courgettes and asparagus.
serving amount
serves 4 - 6
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
