Forest Berries Pork Roast

The marriage of fruits and meat go way back in ancient history; it’s a combination of flavours to seduce and conquer the most demanding palate!

Forest berries are such a great combination to make marinades, salad dressings and sauces; I love to combine them with meats like lamb or pork.

I don’t remember one recipe I made (with forest berries), that disappointed me or my guests and it gives a joyful ambiance on the table for the holidays.

If you use pork I would take a loin rib per person, but if you chose to do this recipe with lamb you may count at least two ribs per person.

You can find frozen forest berries in most supermarkets.

Let’s get started, shall we?


Ingredients for five persons

1.5kg Square pork loin cut (5 bones included)

For the rub:

100gr forest berries mix, 1 tbsp olive oil, 1 ½ tbsp honey, ½ tbsp coarse sea salt, 1 tbsp coriander seeds, ½ tbsp fenugreek, ½ tbsp allspice berries, 1 tbsp Sichuan pepper.

For the sauce:

300gr forest berries, 40 to 50gr butter, 2 tbsp honey, 1 tbsp ground spice mix, salt and pepper.

First where going to toast our spices lightly in a dry frying pan on medium heat.

A minute or two is enough, as soon as you smell the fragrance of the spices; kill the heat.

Ground the spices in to powder and reserve one tbsp for the sauce later on.

You can also use spice powder if you like but you won’t have the same intensity of flavors.

Add the other ingredients for the rub (100gr forest berries mix, 1 tbsp olive oil, 1 ½ tbsp honey, ½ tbsp coarse sea salt) to the spices and ground until you have a thick syrupy paste.

Cut of the rind and trim most of the fat, you can leave a little to avoid a dry roast.

Cut a strip (2cm) of the upper side (top bones) and discard the meat in between the bones (2cm).

If your butcher is a cool guy; he will do this for you!

Coat you oven plate with a tbsp of olive oil and rub the roast all around with the berries paste.

Add half a glass of water in the plate and preheat your oven up to 180°C (350°f).

Bake for 1 hour and pour some of the juices over the pork roast every 15 minutes (add a little water if needed).

In the meantime add 20gr butter in your frying pan (medium heat) and ad 300gr forest berries, 2 tbsp honey and 1 tbsp ground spice mix.

Add a twist of salt and pepper, warm up for a few minutes and kill the heat, we don’t want the berries turned in to puree.

Incorporate the rest of the butter gently (20 to 30gr).

Let the pork roast rest for 5 minutes, and then pour the berries (lukewarm) on a service plate, place the roast on top and "let the feast begin!"

Bon Appetite my dear gourmet friends!


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© 2018 Wessel Woortman

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