21 January 2013

Pork and Bacon Roulade with Cranberries

Mmmm... :) A nice idea if you want to make something a bit different with your pork roast and, like me, you *love* bacon. Bacon makes everything taste better.

Pork Roulade:


  • Pork loin
  • smoked bacon
  • cranberry jam
  • dried cranberries
  • french mustard
  • dried oregano fresh
  • fresh thyme
  • 1 tbsp of butter
  • 2 tbsp of plain flour
  • 1-2 tbsp of double cream
  • salt and pepper
  • 1 tbsp of oil

1. Using a sharp knife, cut the pork loin in a spiral shape to create a 1-1.5cm thick slice of meat, which will then be rolled back to create the roulade.

2. Sprinkle the meat with a little bit of salt and pepper and spread a thin layer of mustard on one side. On top of the mustard, place slices of bacon and spread a thin layer of cranberry jam on it. Sprinkle some dried cranberries over the top.

3. Roll the roulade back up (with mustard/bacon/cranberries facing to the inside), rub in some oil and oregano, and leave in the fridge for at least an hour to macerate.

4. Roast at around 150°C for 1 - 1.5h in an oven dish under cover. The meat will release liquids, which will be a base for the sauce.

5. Melt the butter on a pan and add the flour to it. Mix and let it fry for 2-5min. Add to the sauce and mix in until completely dissolved. Add cream to the sauce.

Roasted Vegetables:


  • potatoes, either cocktail size or cut up into wedges
  • shallots, peeled
  • chunks or carrots
  • 2 tbsp of balsamic vinegar
  • 3 tbsp of olive oil
  • salt and pepper, to taste
  • fresh thyme and rosemary

1. Coat all vegetables in olive oil, vinegar and spices.

2. Place in a large baking tray and roast at around 150°C for 1 - 1.5h (or until the potatoes are soft inside).

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