About this recipe:Cranberries are delicious with pork. Cranberry sauce, mustard and cloves are blended and poured over a boneless pork loin joint before roasting.
3 (195g) jars cranberry sauce
100g (4 oz) caster sugar
100ml (4 fl oz) cranberry juice
1 teaspoon mustard powder
1/4 teaspoon ground cloves
1 large boneless pork loin roast
2 tablespoons cornflour
2 tablespoons cold water
salt to taste
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Method Prep:10min › Cook:7hr › Ready in:7hr10min
Stir together cranberry sauce, sugar, cranberry juice, mustard and cloves.
Place pork roast in a large roasting tin. Pour cranberry mixture over the roast.
Cook at 140 C / Gas mark 1 for 6 to 8 hours, or until meat is tender. Remove roast, and keep warm.
To make sauce:
With a metal spoon, skim the fat from the liquid in the roasting tin and discard. Pour 450ml (16 fl oz) of the remaining roasting liquid (add water to fill out the measure if necessary) into a small saucepan. Bring to the boil over medium-high heat. Blend cornflour and cold water to make a paste; stir gradually into boiling liquid. Continue cooking, stirring constantly, until mixture thickens. Add salt to taste. Serve with the roast.
Just wanted to know if you leave the fat on the pork before put sauce on - 20 Feb 2010
I soaked the roast in brine first (1 litre water, 4 tablespoons salt, 4 tablespoons sugar, and some rosemary). Instead of cranberry sauce I used some cranberry/orange chutney that was leftover from Christmas. I combined the chutney with the juice, sugar, mustard and cloves. I roasted the meat for about 2 hours and then served it right from the oven (I omitted the cornflour and water at the end of the recipe). The result was the juciest roast I've ever made with a delicious cranberry crust on top that tasted sweet and delicious. The roast had a slight rosemary flavour and was nicely complimented by the cranberry. This was such a hit that even my picky little 4 year-old ate it! I'm sure the original recipe that is posted is great, but the way I made it was so good I'll have to do it again this way next time. - 21 Jul 2008