Cranberry-rosemary pork roast with spinach
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    préparation
    20minutes
    cuisson
    45minutes
    servings
    10
    type of dish
    Main course
    préparation
    20minutes
    cuisson
    45minutes
    servings
    10
    type of dish
    Main course
    Cranberry-rosemary pork roast with spinach
    [addthis tool="addthis_inline_share_toolbox"]
      préparation
      20minutes
      cuisson
      45minutes
      servings
      10
      type of dish
      Main course
      préparation
      20minutes
      cuisson
      45minutes
      servings
      10
      type of dish
      Main course
      ingredient
      • 80 ml olive oil , divided
      • 1 onion(s) , finely chopped
      • 4 slice(s) prosciutto , finely chopped
      • 80 ml cranberries , fresh or frozen
      • 2 sprig(s) rosemary (fresh)
      • 500 ml day-old bread cubes , 1 cm wide
      • 125 ml chicken broth
      • To taste, salt and pepper
      • 1,35 kg boneless pork loin roast
      • 340 g spinach , chopped (2 x 170 g packages)
      • 2 apple(s) , peeled and diced, 1 cm dia.
      • 15 ml ginger , fresh and finely chopped
      • 80 ml olive oil , divided
      • 1 onion(s) , finely chopped
      • 4 slice(s) prosciutto , finely chopped
      • 80 ml cranberries , fresh or frozen
      • 2 sprig(s) rosemary (fresh)
      • 500 ml day-old bread cubes , 1 cm wide
      • 125 ml chicken broth
      • To taste, salt and pepper
      • 1,35 kg boneless pork loin roast
      • 340 g spinach , chopped (2 x 170 g packages)
      • 2 apple(s) , peeled and diced, 1 cm dia.
      • 15 ml ginger , fresh and finely chopped
      prep time
      1. Heat 45 mL (3 tbsp.) oil in a large skillet over medium heat. Fry onion until soft, about 3 to 5 minutes.
      2. Add prosciutto, cranberries, and rosemary sprigs, and cook 2 to 3 minutes.
      3. Add bread cubes. Sprinkle with bouillon to moisten bread. Season with salt and pepper. Let this dressing cool completely.
      4. In the meantime, preheat oven to 200°C (400°F). Without halving the roast completely, cut it in two horizontally and open like a book, making a larger surface. Season inside with salt and pepper.
      5. Place dressing down centre of roast, pressing lightly and ensuring that rosemary sprigs are on top, to easily remove after cooking. Roll up roast and tie with string.
      6. Heat 15 mL (1 tbsp.) in a large ovenproof skillet over medium-high heat. Sear meat until brown all over, about 5 to 8 minutes.
      7. Roast meat uncovered in oven for 30 to 45 minutes, until meat thermometer inserted in centre reads 71°C (160°F).
      8. Transfer roast to cutting board, and tent with aluminum foil. Let rest 15 minutes.
      9. In the meantime, heat remaining oil in a large skillet over medium-high heat. Sauté spinach, apples, and ginger for 5 minutes. until spinach wilts and apples are tender.
      10. Remove string from roast. Slice meat and serve with spinach mixture.