Roast Pork with Apples, Chestnuts and Cranberries

Roast pork

Preheat your oven to 180 C / 355 F degrees.

Heat the butter and olive oil in your frying pan. Add the pork and stir fry until golden on each side.

Add the chopped onion and garlic cloves. Cook for 2 more minutes.

Pour in a cast iron pan. Add salt, pepper and half a glass of water.

Cook for 45 minutes in the oven, turn the pork upside down every 15 minutes.

Pour a bit of water in your frying pan, set aside this meat juice.

In the meantime, peel the apples, cut them in 8 and set aside the peelings.

After 45 minutes, add the apples and chestnuts. Cook 25 more minutes.

5 minutes before the end of cooking, add the cranberries.

Sauce

While your pork is in the oven, stir fry the chopped onion with butter in a sauce pan.

Add the apple peelings, honey and cook for 3-4 minutes.

Add the beer and heat up to a boil. Cook at medium heat for 5 minutes.

Add the veal stock, water, meat juice and rosemary. Add salt and pepper to taste. Combine.

When the sauce thickens, pour through a strainer, crush all solid parts to get as much juice as possible.

Keep on cooking at low heat. Add the flour and whisk to get a thicker sauce.

Pour on the roast pork, 5 minutes before the end of cooking, at the same time as you add the cranberries.