For a show-stopping Christmas main, this roast pork with spiced cherry pot sauce recipe is a must-try. Featuring fragrant spices and golden potatoes, this warming dish will wow your guests.
Serves66
Cook time1 hr 50 mins1 hour 50 minutes
Prep time15 mins15 minutes, + 15 mins resting time
+ 15 mins resting time
Ingredients
2kg Coles Australian Full Pork Rolled Loin
2 tbs olive oil
2 tbs sea salt flakes
2 tsp cracked black pepper
1 tbs fennel seeds
Steamed greens, to serve
Roasted potatoes, to serve
Spiced cherry port sauce
300g fresh cherries, pitted
2 tbs caster sugar
1 cinnamon stick
1 star anise
1 tsp mixed spice
¼ cup (60ml) port
1 tbs red wine vinegar
2 tsp cornflour
½ cup (125ml) chicken stock
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Method
Step 1
Preheat oven to 230°C.
Step 2
Place the pork on a plate. Thoroughly pat the rind dry with paper towel. Rub the pork with oil. Sprinkle with the salt, pepper and fennel seeds to coat, rubbing into the rind and cuts. Place the pork, rind-side up, in a roasting pan. Cook for 30 mins or until skin starts to crackle and crisp. Reduce oven temperature to 180°C and cook for a further 1 hour 20 mins or until just cooked through. Cover with foil and set aside for 15 mins to rest.
Step 3
Meanwhile, to make the spiced cherry port sauce, place the cherries, sugar, cinnamon, star anise, mixed spice and 1 tbsp water in a frying pan over medium-high heat. Cook, carefully shaking pan occasionally, for 3 mins or until sugar dissolves and cherries just start to soften. Add the port and vinegar. Cook for 1 min. Combine the cornflour and stock in a small jug. Add to the cherry mixture. Cook, stirring, for 2 mins or until mixture bubbles and thickens. Cook for a further 1 min or until sauce darkens slightly. Transfer to a serving bowl.
Step 4
Serve the pork with steamed greens, potatoes and cherry sauce.
Crispy Christmas roast pork with spiced cherry port sauce
Serves66
Cook time1 hr 50 mins1 hour 50 minutes
Prep time15 mins15 minutes, + 15 mins resting time
+ 15 mins resting time
Ingredients
2kg Coles Australian Full Pork Rolled Loin
2 tbs olive oil
2 tbs sea salt flakes
2 tsp cracked black pepper
1 tbs fennel seeds
Steamed greens, to serve
Roasted potatoes, to serve
Spiced cherry port sauce
300g fresh cherries, pitted
2 tbs caster sugar
1 cinnamon stick
1 star anise
1 tsp mixed spice
¼ cup (60ml) port
1 tbs red wine vinegar
2 tsp cornflour
½ cup (125ml) chicken stock
Description
For a show-stopping Christmas main, this roast pork with spiced cherry pot sauce recipe is a must-try. Featuring fragrant spices and golden potatoes, this warming dish will wow your guests.
Method
Step 1
Preheat oven to 230°C.
Step 2
Place the pork on a plate. Thoroughly pat the rind dry with paper towel. Rub the pork with oil. Sprinkle with the salt, pepper and fennel seeds to coat, rubbing into the rind and cuts. Place the pork, rind-side up, in a roasting pan. Cook for 30 mins or until skin starts to crackle and crisp. Reduce oven temperature to 180°C and cook for a further 1 hour 20 mins or until just cooked through. Cover with foil and set aside for 15 mins to rest.
Step 3
Meanwhile, to make the spiced cherry port sauce, place the cherries, sugar, cinnamon, star anise, mixed spice and 1 tbsp water in a frying pan over medium-high heat. Cook, carefully shaking pan occasionally, for 3 mins or until sugar dissolves and cherries just start to soften. Add the port and vinegar. Cook for 1 min. Combine the cornflour and stock in a small jug. Add to the cherry mixture. Cook, stirring, for 2 mins or until mixture bubbles and thickens. Cook for a further 1 min or until sauce darkens slightly. Transfer to a serving bowl.
Step 4
Serve the pork with steamed greens, potatoes and cherry sauce.
