Stuffed Roast Pork with Winter Vegetables

Instructions

1. The cranberry sauce: Put cranberries in a saucepan on low-medium heat. Reserve ¼ cup. Add all ingredients. Cook for 2-3 minutes until sugar is dissolved. Increase the heat to high; Cook for 5 minutes until the liquid is syrupy. Reduce heat to low. Stir in the reserved cranberries. Cool and store in the fridge for up to 3 weeks. Serve at room temperature.
2. Stuffing: In a pan over medium heat cook bacon cubes and onion in the onion until golden. Add the remaining ingredients except the breadcrumbs. Season with salt and pepper. Cook until the apples are tender, and the liquid has evaporated, about 5 minutes. Transfer the stuffing to a bowl and let cool. Stir the breadcrumbs into the cooled stuffing.
3. Pork: While the stuffing is cooling, cut away any excess fat from the meat. Season the meat with salt and pepper and 4 tbsp Oyster sauce. Let rest for 30 minutes at room temperature. Preheat oven to 220°C. Spread the cooled filling over the layered meat. Tightly roll. Cover each end of the roll with 2 bacon slices to hold the filling cutting them to fit as needed. Lay the remaining bacon over the top of the roast, letting the slices overlap slightly and tucking the ends under the roast. Secure the bacon to the roast with butcher’s twine.
4. Heat a large pan with 2-3 tbsp sunflower oil and roast the roll all sides until brown. Arrange the meat roll in a 6 L Dutch oven or Clay pot; arrange the bacon -side up; Arrange around the meat the onion wedges, thyme spring; pour in the chicken stock, orange juice and wine. Cover with lid and put in the oven. After 30 minutes reduce the heat to 180°C and cook for 2 hours. Remove the lid and cook for 15 minutes i=until golden brown. The meat is cooked when a cooking thermometer reaches 80°C.
5. Roasted vegetables: Meanwhile in a roasting tray toss vegetables with the oil and herbs. Season with salt and pepper. Spread the vegetables in the tray. Bake at the same time as the pork for 30 minutes. Stir the cranberries into the vegetables and continue to bake for 30 minutes or until the vegetables are tender. Remove the pork from the oven. Let rest for 15 minutes. Remove the butcher’s twine and slice the roast. Serve with roasted vegetables.

• Servings : 6
• Ready in : 210 Minutes
• Course : Main courses
• Recipe Type : Christmas Recipes, Meat, recipes for winter
• Ingredient : Apple cider vinegar, Apples, Brown sugar, Carrots, Chicken stock, Lemon zest, Olive oil, Onion, Orange juice, Pork meat, Pumpkin, Red cranberries, Red onion, Salvia, Smoked bacon, Thyme, Thyme leaves, White wine, Whole-wheat bread crumbs, свинско контрафиле, Свинско контрфиле