Pecan Cranberry stuffed Pork Roast is the best to feed a crowd.
If you’re on a budget or if you don’t have a lot of people coming over this Christmas, or for whatever reason (still a lot of restrictions in Europe) a roast Pork is a great idea!
This delicious roast pork is stuffed with sausage meat, onions, pecans and cranberries, all of those wonderful Christmas flavors, so you can imagine how thrilled I am about this easy roast. And also, this way you won’t be stuck with a wheelbarrow of leftover turkey, maybe just enough for a sandwich the next day.
You can serve this with mashed potatoes or roast potatoes and lots of different roast vegetables. Or if you want a super quick side dish you could make polenta, which might even be the best choice, with some butter and parmesan.
Serves 4 to 6
- 1/2 cup pecan halves, chopped
- 1 medium onion, peeled and chopped
- 1 clove garlic, peeled
- 1/4 cup dried cranberries
- 1 cup fresh sausage meat, half a pound roughly (Casings removed)
- 1 tsp. dry sage
- 1/2 tsp. all spice
- 1 Pork loin, 2 1/2-3 lbs.
- a good drizzle of olive oil
For tray and gravy
- 1 onion
- 2 carrots
- 2 celery stalks
- a few sage leafs
- a few sprigs of thyme
- one glass of red wine or port
- one tablespoon flour
- 1 cup stock
- Fry onion in olive oil over medium heat, add garlic after two minutes and cook gently until golden.
- Add dry sage and allspice, give it a stir and remove from the heat, let cool completely.
- Cut pork loin open to form a blanket or ask your butcher to do this.
- Spread the pork loin out on a cutting board and season generously with salt and pepper, on both sides.
- Mix onion-spice mixture with sausage meat, pecans and cranberries. Spread over pork leaving a one inch/2.5cm strip uncovered on the outer end (away from you). Roll up the pork carefully and tie with butcher’s string. If you have difficulty tying, use small pieces of string that fit around once and tie to make a knot. Use 4 to 5 pieces of string, it doesn’t matter as long as it holds together, we will remove the string before serving anyway.
- Heat oven to 200 C/400 F
- Place pork on a bed of onion, carrots, Celery and herbs. Drizzle with olive oil
- Bake for 30 min. Reduce temp to 180 C/350 F and cook for another 45 min. Depending on size or meat. It’s 30 minutes per pound.
- For the gravy, remove pork from tray to let rest for 5 to ten minutes, covered lightly with aluminum foil. Remove the strings before serving.
- Place tray on the hob on medium heat and scrape the bottom of the pan, add one glass of red wine, or port. Stirring all the time, add a tablespoon of flour and stir it to combine well. Now slowly add chicken or beef stock until desired consistency. Let cook for a few minutes and strain into a sauce boat.
- Serve sliced with gravy and your favorite vegetables and potatoes. Enjoy!