Roasted Pork Loin, potatoes with cranberry jelly
My theme for Christmas food this year is red! I could not think of anything better to incorporate to this roast than a lovely cranberry jelly that you can make yourself. (See my next post here for the recipe).
Should you not be fond of pork, then feel free to use the same recipe, but replace with a beef roast instead.
With pork, I always combine thyme and something sweet (in this case cranberries). It takes around an hour to two hours to cook well so do plan well ahead. Best to serve immediately or the pork could dry out. Any juice left from the roast should can be used as gravy.
Preparation time: 20 minutes
Cooking time: 1-2 hours
10ml crushed garlic
Dried and fresh thyme
Salt and black pepper to taste
800g boneless pork loin roast
1/4 cup olive oil
500g small baby potatoes
1 leek, cut into slices
2 onions, sliced
handful of cranberries
Preheat oven to 180°C.
Rub the meat with garlic, thyme, salt and pepper. Use some of the oil to rub onto the meat.
Place the meat in an oven dish, scatter the vegetables around it and add remainder of the oil.
Turning and basting with pan liquids every 30 minutes. Cook until the pork is no longer pink in the centre; about 1-2 hours. Remove roast to a platter and serve with cranberry jelly.