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Spring is near, so we have to say goodbye to the winter. And that can be done with a great roast pork with vegetables and cranberry sauce.
Preparation time 30 minutes .. Baking 30 minutes
INGREDIENTS .. 4 pers
- 1 kg pork roast
- 2 shallots, finely chopped
- 1 bay leaf
- 1 sprig thyme
- 1 cup white wine
- 1 small butternut squash, sliced
- 4 thick carrots, cut into rounds
- 3 potatoes, diced
- 150 g small shiitake
- 1 tbsp cranberry compote
- Mycryo & olive oi
- parsley
- salt & pepper
PREPARATION
Bake the roast around in some olive oil or in Mycryo. Put in a casserole, add the shallots, herbs and white wine. Season with salt and pepper, close with the lid and put 30 minutes in a preheated oven at 180°C. Baste frequently and if necessary add some water.
Steam the vegetables each separately until al dente and drain. Put them when 20 minutes have passed, around the meat, mix the gravy, close the pan and cook for another 10 minutes roasting. Baste frequently and if necessary add some water.
Remove meat and vegetables from the pan, put it in a bowl and cover it with aluminum foil to rest for 5 minutes.
Pour the gravy into a saucepan, add the shiitake and cranberry compote and let boil until thick sauce. Just before serving, pour over the sliced meat. Garnish with parsley and serve with a glass of white wine.
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