Gastronomi/ Meat & Fish

Roast Pork with Apples, Chestnuts and Cranberries

Hello my foodie friends!

I forgot to post this recipe during the Christmas season, and yet it’s still a good idea for the whole fall – winter season! So I’m posting it now. 😉

Here’s my roasted pork with apples, chestnuts and cranberries. You have to try it, it’s so comforting, easy to make and so yummy!

Let’s see the recipe, Chef!

Roast Pork with Apples, Chestnuts and Cranberries

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Dîner française
Serves: 6 Difficulty: Easy Price: $
Prep Time: 20 min Cooking Time: 1 hour 15 min

Ingredients

  • Roast pork
  • 1,2 kg pork
  • 20 g butter
  • 2 tbsp olive oil
  • 1/2 onion
  • 2 garlic cloves
  • 1/2 glass of water
  • 3 apples
  • 200 g cooked chesnuts
  • 50 g dried cranberries
  • Salt
  • Pepper
  • Sauce
  • 1 onion
  • 20 g butter
  • 1 tbsp honey
  • 25 cl beer
  • 1 tbsp veal stock
  • 1 large glass of water
  • 2 rosemary stalks
  • 1 tbsp flour

Instructions

Roast pork

1

Preheat your oven to 180 C / 355 F degrees.

2

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

3

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

4

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

5

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

6

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

7

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

8

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

9

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

Sauce

10

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

11

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

12

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

13

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

14

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

15

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

16

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

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2 Comments

  • Reply
    LadyMilonguera
    Sunday January 21st, 2024 at 12:03 PM

    Voilà qui me met l’eau à la bouche

    • Reply
      Emma
      Sunday January 21st, 2024 at 07:18 PM

      merci !!

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