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.
Just wanted to know if you leave the fat on the pork before put sauce on - 20 Feb 2010
Very nice, here have a look at mine. http://edscookingadventures.blogspot.co.uk/2012/04/roast-shoulder-of-pork-with-crackling.html - 09 Apr 2012
Something else. 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