Try something new this Christmas with this cherry chilli-glazed roast pork with cherry salsa.
- Untie pork and remove rind and excess fat. Roll again and tie to secure. Use a small sharp knife to cut 2cm-deep slits in pork. Place in a roasting pan.
- Process garlic, chilli, salt, peppercorns and coriander seeds in a small food processor until finely chopped. Add cherries and process until a paste forms. Pour over pork, pushing into the incisions. Cover and refrigerate for 1hr.
- Preheat oven to 180C or 160C fan. Roast pork for 30 mins. Reduce temperature to 170C or 150C fan. Roast for another 1 hr or until cooked through. Cover loosely with foil. Rest for 10 mins.
- Meanwhile, to make cherry salsa, toss cherries, coriander, spring onion and almonds in a bowl. Whisk lime juice, zest and oil in a jug. Season. Drizzle over cherry mixture. Toss to combine.
- Slice pork and serve with cherry salsa.
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Food Storage Container Set
Food Storage Container Set
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