Roast pork loin with cranberry, onion and balsamic relish

Cooking Meat Roast pork loin with cranberry, onion and balsamic relish

Bring family and friends together at Christmas for a feast starring succulent rolled pork roast.

Lables: High protein Low carb Low kilojoule Low sugar Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 220°C/200°C fan-forced. Place pork in a large roasting pan. Add 1/2 cup cold water to pan. Rub pork with oil. Sprinkle with cumin, fennel, chilli (if using) and salt. Roast for 15 minutes.
  2. Reduce oven to 180°C/160°C fan-forced. Roast for 1 hour 15 minutes or until pork is cooked through. Cover pork with foil. Stand for 10 minutes before slicing.
  3. Meanwhile, make relish Melt butter in a medium saucepan over medium heat. Add onion. Cook, stirring, for 8 to 10 minutes or until soft. Add cranberry sauce and vinegar. Cook, stirring, for 3 to 4 minutes or until thick. Serve pork with relish.

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1.5kg boneless rolled pork loin
2 tsp vegetable oil
2 tsp cumin seeds
2 tsp fennel seeds
1 tsp dried chilli flakes
2 tsp sea salt
25g butter, chopped
2 large red onions, halved, thinly sliced
1/2 cup whole-berry cranberry sauce
2 tbsp balsamic vinegar

Adv

Autors
Preparation time
15
Cooking time
1:30
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Meat
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