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Roast pork with cranberry sauce

This delicious cranberry and pistachio stuffed pork is tender on the inside, crispy on the outside, creating the perfect balance of flavours and textures for a roast dinner.
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Course christmas lunch, Dinner, Lunch, Main Course
Cuisine American, christmas
Servings 8 People


  • 2 kilogram boneless loin of pork rind on
  • 40 gram butter
  • 2 tablespoon fine table salt
  • 1/2 cup 125ml port
  • 1/4 cup 80g cranberry sauce
  • 1 1/2 cup 375ml chicken stock


  • 1 tablespoon olive oil
  • 1 medium red onion 170g, chopped finely
  • 1 clove garlic crushed
  • 150 gram mild salami chopped finely
  • 1/4 cup 35g unsalted roasted pistachios
  • 1/4 cup 35g dried cranberries
  • 1 tablespoon finely chopped fresh sage
  • 1 cup 50g stale breadcrumbs

Roasted vegetables

  • 500 gram jap pumpkin cut into wedges
  • 4 small parsnips 480g, halved lengthways
  • 3 small red onions 360g, quartered
  • 500 gram baby dutch carrots, trimmed
  • 12 baby new potatoes 480g, halved
  • 1/4 cup 60ml olive oil
  • 2 tablespoon fresh thyme leaves


  • 1 Preheat oven to 200°C.
  • 2 Using a sharp knife, score pork skin by making shallow cuts at 1cm intervals. Place pork on a board, fat-side down; slice through the thickest part of the pork horizontally, without cutting through the other side. Open pork out to form one large piece.
  • 3 Trim pork; reserve 150g of the trimmings for seasoning. Blend or process pork trimmings with half the butter; place in a large bowl.
  • 4 Heat oil in a medium frying pan; cook onion and garlic, stirring, over heat until onion softens. Add remaining butter, then salami, nuts, cranberries and sage; cook for 2 minutes. Transfer mixture to a medium bowl; cool. Stir in breadcrumbs and minced trimmings.
  • 5 Press seasoning mixture along one long side of the pork; roll pork to enclose filling, secure with kitchen string at 2cm intervals. Rub pork skin with salt; place on a wire rack in a large shallow baking dish. Roast pork, uncovered, for 1 1/4 hours or until pork is cooked through.
  • 6 Meanwhile, make roasted vegetables: Combine vegetables in a large baking dish with oil and thyme. Roast, uncovered, for last 30 minutes of pork cooking time, turning once. Season.
  • 7 Remove pork from dish; rest, covered loosely with foil, for 15 minutes. Drain excess fat from dish, add stock, port and sauce to dish; stir over heat until sauce is reduced by half. Season to taste; cover to keep warm.
  • 8 Serve sliced pork with cranberry sauce and roasted vegetables.


This recipe is sponsored by Mediterranean Supermarket 
Keyword christmas, christmas dinner, christmas lunch, pork, pork dish, pork recipes