Fresh, Serving Recipe Vickys Roast Pork with Raspberry Sauce GF DF EF SF NF Delicious

Without fail recipe ultimate Vickys Roast Pork with Raspberry Sauce, GF DF EF SF NF easy, tasty, practical.

Good Evening mother, at this time you can present recipe Vickys Roast Pork with Raspberry Sauce, GF DF EF SF NF with 16 ingredients and 11 steps. Below this is how to make it, please carefully carefully.

In cooking there are several level that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 16 ingredients and 11 stages of easy cooking Vickys Roast Pork with Raspberry Sauce, GF DF EF SF NF.

Ingredients for Vickys Roast Pork with Raspberry Sauce, GF DF EF SF NF #

1. Needed 2 kg (4 lb) : boneless rolled pork shoulder.

2. Needed 1 tbsp : oil.

3. Needed 1 tsp : dried sage.

4. Prepare 1 tsp : low-sodium salt.

5. Prepare 1 tsp : ground black pepper.

6. Prepare : for Raspberry Sauce.

7. Needed 340 g : raspberries (12 ounces).

8. Needed 180 ml : water (3/4 cup), divided.

9. Prepare 300 g : sugar (1.5 cups).

10. Prepare 60 ml : cider vinegar (1/4 cup).

11. Needed 1/4 tsp : ground cloves.

12. Needed 1/4 tsp : ground ginger.

13. Prepare 1/4 tsp : ground nutmeg.

14. Prepare 2 : slightly rounded tbsp cornflour / cornstarch.

15. Prepare 1 tbsp : lemon juice.

16. Needed 1 tbsp : melted sunflower spread / butter.

If all ingredients Vickys Roast Pork with Raspberry Sauce, GF DF EF SF NF it’s ready, We’re going into the cooking stage. Below is how to serving with without fail.

Process Cooking Vickys Roast Pork with Raspberry Sauce, GF DF EF SF NF #

1. Let the pork joint come to room temperature for 30 minutes before starting.

2. Preheat the oven to gas 8 / 220C / 450F.

3. Mix the oil, salt, pepper and sage together into a paste.

4. Pat dry the pork then rub the oil mixture all over well.

5. Place on a rack above a roasting tin and roast for 30 minutes at that high heat to give the crackling a good start, then turn the oven down to gas 4 / 180C / 350F and roast for a further 2 hours.

6. When done, take the roast out of the oven, cover and set aside to rest while you make the sauce.

7. Reserve a small handful of raspberries and put the rest in a saucepan with 120ml of the water (1/2 cup), sugar, vinegar, cloves, ginger & nutmeg and bring to the boil.

8. Turn down to a simmer and let reduce for 10 minutes.

9. Mix the cornstarch into the remaining 60mls (1/4 cup) water to make a slurry and stir into the sauce to thicken it further.

10. Stir in the reserved raspberries, lemon juice and melted sunflower spread and it's done! Adjust to taste, you might want a splash more vinegar.

11. Slice the pork and serve with the sauce. This pairs really well with my orange-honeyed sweet potato slices.

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