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 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.
- 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).