Pork pot roast with cinnamon and port sauce

    3 hours 15 min

    A lovely hearty dish for a cold winter's night if you are having dinner guests. Enjoy with roast root vegetables.

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    Serves: 6 

    • 2kg boneless pork shoulder
    • salt, to taste
    • freshly ground black pepper
    • 2 tablespoons olive oil, divided
    • 1 medium onion, finely chopped
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon ground coriander
    • 2 cloves
    • 125ml port
    • 1 (400g) tin chopped tomatoes
    • 250ml chicken stock, or more as needed
    • 1 bay leaf
    • 3 tablespoons finely ground almonds
    • 1 tablespoon cornflour (optional)

    Prep:15min  ›  Cook:3hr  ›  Ready in:3hr15min 

    1. Trim any excess fat from the meat; rub with salt and pepper.
    2. Heat 1 tablespoon olive oil in a casserole; cook pork joint in the hot oil for a few minutes on each side to brown it. Remove from the pan and set aside on a plate.
    3. Heat the other tablespoon olive oil in the casserole pot; add onion and stir until softened. Stir in spices and cook for a few seconds; pour in the port.
    4. Add tomatoes and bring to the boil. Transfer the pork loin back into the casserole pot and add the bay leaf, ground almonds and chicken stock. The pork should be half covered by the stock.
    5. Cover and simmer for 2 1/2 to 3 hours over a low heat, until the meat is tender. Check once in a while and add more hot stock, if necessary.
    6. Remove the pork loin from the pot and let it rest for about 10 minutes. Meanwhile turn up the heat and let the casserole juices come to a rolling boil, stir frequently. Cook until reduced.
    7. If you like a thicker sauce, add a small amount of cornflour to the sauce.
    8. Carve the roast and serve with the sauce on the side.

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