Recipes

Crispy Roast Pork with Cranberry Apple Sauce

Why serve the same old pork roast? Try this recipe that is packed full with fruity flavour.

Time & Serves

  • Preparation time:
  • Cooking time:
  • Serves 6-8

Ingredients

  • 1 cup fresh breadcrumbs
  • (or use prepared couscous)
  • 1/2 peeled and finely chopped onion
  • 1 tbsp minced fresh ginger
  • 300g bottle Wattie's Bit on the Side Cracker Cranberry Sauce
  • 2 kg 100% New Zealand Pork boned sholder, well scored
  • 2-3 tbsp oil
  • 1 tbsp salt

  • Cranberry Apple Sauce
  • 3 peeled, cored & sliced apples
  • 1 tsp minced fresh ginger
  • 1/2 tsp ground cinnamon or a small cinnamon stick

Measurement Conversions

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Method

1. In a bowl toss together the breadcrumbs or couscous, onion, ginger and 1/2 cup of the Wattie's Bit On The Side Cracker Cranberry Sauce.

2. Spoon the stuffing into the 100% New Zealand Pork boned shoulder. Tie the pork together with string to secure the stuffing. Rub the pork liberally with oil and salt.

3. Place in a 220oC oven for 20 minutes and then lower the temperature to 170oC for a further 2 hours, until the pork is cooked and crackling crispy.

4. While the pork is cooking, place the remaining Wattie's Bit On The Side Cracker Cranberry Sauce into a saucepan with the apples, ginger and cinnamon and [simmer|0Simmer] for 15 minutes until tender. Serve the apples hot or cold with the pork.

For more great pork recipes, visit www.pork.co.nz

Tips

This recipe will also work well with a roast boned leg of pork and boned roast loin of pork. The cooking time for the loin will take less time once you lower the temperature; about 1 1/2 hours. To know when pork is cooked, pierce with a carving fork or metal skewer and if the juices run clear it is cooked. If still pink, return to the oven for extra time.

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Reviews of this Recipe

Sally Review | Rating

I tried this for something different from our normal roast. Delicious! The meat was so moist and we enjoyed the cold left-overs with salad. I made extra cranberry sauce and stuffing just to enjoy with the cold pork. Yum.