Dig into this flavoursome pork roast this weekend. Served with a homemade cranberry and balsamic relish, it’s a taste sensation.
Serves66
Cook time2 hr2 hour
Prep time15 mins15 minutes
Ingredients
2 tbs olive oil
1.8kg Coles Australian Pork Shoulder Boneless Roast
1 tbs sea salt flakes
1 tbs fennel seeds, lightly crushed
1kg Coles Red Royale Potatoes, halved
6 small corella pears, halved
10g butter
1 red onion, thinly sliced
1/2 cup (65g) dried cranberries
2 tbs brown sugar
2 tbs balsamic vinegar
1 cinnamon stick or quill
Steamed greens, to serve
Baby rocket leaves, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 240C. Drizzle half the oil over a large roasting pan. Place the pork, rind-side up, in the prepared pan. Pat rind dry with paper towel. Rub rind with the remaining oil. Sprinkle with the salt and fennel seeds and rub over the rind. Roast for 30 mins.
Step 2
Reduce oven to 180C. Roast for a further 30 mins. Add the potato to the pan and spoon over some of the pan juices. Roast for 15 mins. Add the pear to pan and spoon over some of the pan juices. Roast for 45 mins or until pork is just cooked through and potato and pear are tender.
Step 3
Meanwhile, heat butter in a medium saucepan over medium heat. Cook onion, stirring, for 3-4 mins or until onion softens. Add cranberries, sugar, vinegar, cinnamon and 2 tbs of water. Stir until sugar dissolves. Bring to the boil. Reduce heat to low and simmer, uncovered, stirring occasionally, for 10 mins or until mixture thickens. Transfer to a bowl.
Step 4
Arrange pork on a large serving platter. Thinly slice. Serve with the potato, pear, cranberry mixture, steamed greens and rocket.
