Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, vickys roast pork with raspberry sauce, gf df ef sf nf. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
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Vickys Roast Pork with Raspberry Sauce, GF DF EF SF NF is one of the most popular of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Vickys Roast Pork with Raspberry Sauce, GF DF EF SF NF is something that I have loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can cook vickys roast pork with raspberry sauce, gf df ef sf nf using 16 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Vickys Roast Pork with Raspberry Sauce, GF DF EF SF NF:
- Prepare 2 kg (4 lb) boneless rolled pork shoulder
- Take 1 tbsp oil
- Make ready 1 tsp dried sage
- Prepare 1 tsp low-sodium salt
- Take 1 tsp ground black pepper
- Prepare for Raspberry Sauce
- Make ready 340 g raspberries (12 ounces)
- Make ready 180 ml water (3/4 cup), divided
- Prepare 300 g sugar (1.5 cups)
- Make ready 60 ml cider vinegar (1/4 cup)
- Prepare 1/4 tsp ground cloves
- Get 1/4 tsp ground ginger
- Prepare 1/4 tsp ground nutmeg
- Prepare 2 slightly rounded tbsp cornflour / cornstarch
- Prepare 1 tbsp lemon juice
- Take 1 tbsp melted sunflower spread / butter
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Instructions to make Vickys Roast Pork with Raspberry Sauce, GF DF EF SF NF:
- Let the pork joint come to room temperature for 30 minutes before starting
- Preheat the oven to gas 8 / 220C / 450F
- Mix the oil, salt, pepper and sage together into a paste
- Pat dry the pork then rub the oil mixture all over well
- 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
- When done, take the roast out of the oven, cover and set aside to rest while you make the sauce
- 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
- Turn down to a simmer and let reduce for 10 minutes
- Mix the cornstarch into the remaining 60mls (1/4 cup) water to make a slurry and stir into the sauce to thicken it further
- 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
- Slice the pork and serve with the sauce. This pairs really well with my orange-honeyed sweet potato slices
Combining the flavors of tart fruit into a savory dish is something you should do. Good thing this recipe made the exact amount of sauce you would want for the entire roast. So there is plenty to go around. Succulent herbed boneless pork loin chops paired with a tangy raspberry sauce. heaven on a plate! This is a special family dish or perfect for company.
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