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.

    6 people made this

    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

    Prep:15min  ›  Cook:1hr  ›  Extra time:8hr marinating  ›  Ready in:9hr15min 

    1. 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.
    2. 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.
    3. Preheat the oven to 180 C / Gas 4. Remove pork from marinade, pat dry and transfer to a roasting tin.
    4. 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.
    5. 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.

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