Pork Roast with Raspberry-Cran Sauce
Ingredients
Raspberry-Cran Sauce
- 340 g fresh or frozen cranberries
- 1 cup red wine (I used a cab franc)
- ⅔ cup wine sugar
- 1 tsp dried rosemary
- 1 pint fresh @berrygrowersofontario raspberries
Roast
- 2 lb. coppa pork roast fat cap removed
- Kosher salt
- Oil for brushing
- Seasoning of your choice (I used a sweet & spice BBQ rub)
Instructions
- Add cranberries, wine, sugar, and dried rosemary to a large pot over medium-high heat. Bring to boil, stirring occasionally.
- Reduce to a simmer and cook until cranberries can be mashed with the back of a spoon. Continue reducing until the sauce is a loose jam consistency, approx. 20 minutes, but longer if using frozen cranberries.
- Gently stir in the fresh Ontario raspberries, cook for 5 minutes. Remove from heat and allow to cool. Transfer cooled sauce to an airtight container and refrigerate. Remove from the fridge at least 1 hr prior to serving.
- Prepare a roasting tray with a wire rack. Remove roast from packaging and pat dry with paper towels. Place the roast on the roasting pan and generously season with kosher salt on all sides. Place the roast uncovered, in the fridge overnight.
- The following day, preheat the oven to 450F. Remove the roast from the fridge and brush off the salt, and pat the roast dry again.
- Brush the roast all over with some oil, season with salt (omit if your spice rub contains salt), season with your favourite spice rub.
- Keeping your roast on the wire rack over a baking tray, transfer to the oven and roast for 15 minutes. After 15 minutes reduce the heat 325F. Continue to cook the roast until the internal temperature of the roast reads 145F, start checking after 1 hr.
- Once the roast has reached 145F, remove from the oven, and tent the roast with foil and allow to rest for 10 minutes before slicing into ½ inch thick slices.
- To serve: transfer the sliced roasted to a serving platter and top with raspberry-cran sauce. Serve additional sauce at the table. Enjoy!
Notes
Serves 4-6
Roast should be salted overnight, make the raspberry-cran sauce ahead too
Recipe developed by Nutrition Chef Jill Hillier (@faretheewellbychefjill)
