Easiest Way to Cook ��️ Perfect Vickys Roast Pork with Raspberry Sauce, GF DF EF SF NF Recipes ❣ by Alice Waters

Making Recipes Vickys Roast Pork with Raspberry Sauce, GF DF EF SF NF using 16 ingredients and 11 steps

Vickys Roast Pork with Raspberry Sauce, GF DF EF SF NF. - - If you are like numerous us, you recognize that you have to be eating healthier. Nevertheless, making a constructive change in your eating habits does not imply which you can't make your favourite recipes anymore. With the renewed curiosity in wholesome cooking and consuming, there are plenty of new and fascinating ways to adapt your time-tested recipes to make them higher for you- and you can do it without sacrificing a bit of taste. It would not matter why you're changing your eating habits- for your health or your appearance- making changes does not imply giving up all of your favorite meals.

➽ 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.

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.

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