Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way 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 am going to make it a little bit tasty. This is gonna smell and look 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 on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Vickys Roast Pork with Raspberry Sauce, GF DF EF SF NF is something which I have loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook vickys roast pork with raspberry sauce, gf df ef sf nf using 16 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Vickys Roast Pork with Raspberry Sauce, GF DF EF SF NF:
- Make ready boneless rolled pork shoulder
- Get oil
- Make ready dried sage
- Make ready low-sodium salt
- Prepare ground black pepper
- Prepare for Raspberry Sauce
- Get raspberries (12 ounces)
- Take water (3/4 cup), divided
- Make ready sugar (1.5 cups)
- Take cider vinegar (1/4 cup)
- Get ground cloves
- Prepare ground ginger
- Get ground nutmeg
- Prepare slightly rounded tbsp cornflour / cornstarch
- Prepare lemon juice
- Take melted sunflower spread / butter
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Steps 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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