Roast pork leg with blackberry sauce
9 hours 15 min
An easy roast pork leg with a sweet and tangy sauce made from blackberries, jam and red wine vinegar. A hint of rosemary gives the dish a savoury twist.
HollyF
6 people made this
Ingredients
Serves: 6
- 400ml chicken stock
- 250g fresh or frozen blackberries
- 90g blackberry jam
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- 1.5kg boneless pork leg (roasting joint)
- 1/2 teaspoon dried rosemary
Method
Prep:15min ›
Cook:1hr ›
Extra time:8hr marinating ›
Ready in:9hr15min
- Combine chicken stock, blackberries, jam and red wine vinegar in a blender; process until smooth. Run through a sieve to remove seeds, if desired. Pour into a large bowl and set aside.
- Heat the oil in a frying pan over medium-high heat. Sear pork on all sides to brown and remove from pan. Pierce meat with a fork every 2cm; place in bowl with blackberry sauce. Cover and chill in the fridge for at least 12 hours, turning occasionally.
- Preheat the oven to 180 C / Gas 4. Remove pork from marinade, pat dry and transfer to a roasting tin.
- Roast in the preheated oven uncovered, about 1 hour or until internal temperature measured with a meat thermometer reaches 70 degrees C. Remove from oven, and let rest about 10 minutes before slicing to serve.
- While the pork is roasting, transfer marinade to a saucepan. Bring to the boil and add rosemary. Boil over medium-high heat until sauce has reduced and thickened slightly, about 10 minutes. Serve sauce over sliced pork.
