Go traditional this Christmas with succulent roast pork served with cherry and balsamic sauce.
- Preheat oven to 250°C/230°C fan-forced. Remove pork from netting and unroll. Place on a board. Pat dry with paper towel. Using a sharp knife, score pork rind. Re-roll pork. Tie with kitchen string at 3cm intervals to secure. Place pork on a wire rack in a large roasting pan. Brush oil over pork and rub with sea salt. Roast for 20 minutes, or until skin begins to colour and blister.
- Reduce temperature to 190°C/170°C fan-forced. Roast pork for 1 hour 10 minutes or until cooked through and crackling is golden and crisp. Cover loosely with foil. Rest for 10 minutes.
- Meanwhile, make Cherry and balsamic sauce Melt butter in a medium saucepan over medium heat. Add eschalot and thyme. Cook, stirring, for 5 minutes or until eschalot has softened. Stir in vinegar. Cook for 1 minute until reduced by half. Add cherries, conserve and 1/4 cup cold water. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until slightly thickened. Season with salt and pepper.
- Remove and discard kitchen string from pork. Slice. Serve with Cherry and balsamic sauce.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set