Vickys Roast Pork with Raspberry Sauce, GF DF EF SF NF

Name: Vickys Roast Pork with Raspberry Sauce, GF DF EF SF NF
Total time: 9000 s
Yield: 8 servings
Cuisine: British
Ingredients: 2 kg (4 lb) boneless rolled pork shoulder; 1 tbsp oil; 1 tsp dried sage; 1 tsp low-sodium salt; 1 tsp ground black pepper; for Raspberry Sauce; 340 g raspberries (12 ounces); 180 ml water (3/4 cup), divided; 300 g sugar (1.5 cups); 60 ml cider vinegar (1/4 cup); 1/4 tsp ground cloves; 1/4 tsp ground ginger; 1/4 tsp ground nutmeg; 2 slightly rounded tbsp cornflour / cornstarch; 1 tbsp lemon juice; 1 tbsp melted sunflower spread / butter

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

This is a simple roast pork recipe with a raspberry sauce to change it up from the usual apple or cranberry. Don't over simmer or add too much cornstarch or it'll be like eating jam rather than sauce

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

This is a simple roast pork recipe with a raspberry sauce to change it up from the usual apple or cranberry. Don't over simmer or add too much cornstarch or it'll be like eating jam rather than sauce

Saved

Ingredients

150 mins

8 servings

2 kg (4 lb)boneless rolled pork shoulder
1 tbspoil
1 tspdried sage
1 tsplow-sodium salt
1 tspground black pepper
for Raspberry Sauce
340 graspberries (12 ounces)
180 mlwater (3/4 cup), divided
300 gsugar (1.5 cups)
60 mlcider vinegar (1/4 cup)
1/4 tspground cloves
1/4 tspground ginger
1/4 tspground nutmeg
2slightly rounded tbsp cornflour / cornstarch
1 tbsplemon juice
1 tbspmelted sunflower spread / butter

Saved

Steps

150 mins

1

Let the pork joint come to room temperature for 30 minutes before starting
2

Preheat the oven to gas 8 / 220C / 450F
3

Mix the oil, salt, pepper and sage together into a paste
4

Pat dry the pork then rub the oil mixture all over well
5

Place on a rack above a roasting tin and roast for 30 minutes at that high heat to give the crackling a good start, then turn the oven down to gas 4 / 180C / 350F and roast for a further 2 hours
6

When done, take the roast out of the oven, cover and set aside to rest while you make the sauce
7

Reserve a small handful of raspberries and put the rest in a saucepan with 120ml of the water (1/2 cup), sugar, vinegar, cloves, ginger & nutmeg and bring to the boil
8

Turn down to a simmer and let reduce for 10 minutes
9

Mix the cornstarch into the remaining 60mls (1/4 cup) water to make a slurry and stir into the sauce to thicken it further
10

Stir in the reserved raspberries, lemon juice and melted sunflower spread and it's done! Adjust to taste, you might want a splash more vinegar
11

Slice the pork and serve with the sauce. This pairs really well with my orange-honeyed sweet potato slices

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Cooksnaps

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Vicky@Jacks Free-From Cookbook @allergyfriendlycook

on August 06, 2016 17:09

Scotland

Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!