Pork roast with cranberry sauce

Submitted by enr on 17 May 2010
1.5 kg ham - piece
150 ml red wine
100-150 g jam blueberries
150 ml sunflower oil
1 cube chicken broth
150 g onion
100 g carrots
50 g butter
300 g potatoes
10 g rosemary
universal thickener (or starch)
salt, pepper
# For the marinade:
30 ml soy sauce
20 g mustard
20-30 ml red wine
30 ml clear vinegar
50 ml sunflower oil
In a bowl, pour the soy sauce, mustard and red wine and beat with wire. Add the vinegar, the oil and beat the mixture well. Season the meat with salt and pepper. Slicing it on top of the shallow diamonds and put it in the marinade. Take it a few times. Put it in a heated pan, be sure to cover. Meat should only be sealed at high temperatures on all sides. Move it on a baking tray. Pour the remaining marinade in it. Peel the potatoes, wash them and cut them into slices with a thickness of 0.5 cm. Salted them. Add crushed powder broth, a little sunflower oil, rosemary, sprinkle with a little water. Stir the potatoes and arrange them around the meat tray. Pour a little water, sprinkle with rosemary and put the butter. Cut the onions and carrots in large pieces and add potato. Turn the pan with aluminum foil and bake in a hot oven. When the meat is ready, remove fthe oil and bake until lightly browned. The deep hot pot put the blueberries slightly caramelized. Add the red wine sauce, which was received in the pan after baking the meat. Mix well, pour universal thickener and continue mixing. When the sauce thickens, move it from the fire. Cut roasted pork slices and arrange them in Fan serving plate. Arrange potatoes side. Pour with blueberry sauce. Garnish with a sprig of fresh spice.
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17 May 2010