Recipe of Perfect Vickys Roast Pork with Raspberry Sauce, GF DF EF SF NF

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, vickys roast pork with raspberry sauce, gf df ef sf nf. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Vickys Roast Pork with Raspberry Sauce, GF DF EF SF NF is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Vickys Roast Pork with Raspberry Sauce, GF DF EF SF NF is something which I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can have vickys roast pork with raspberry sauce, gf df ef sf nf using 16 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Vickys Roast Pork with Raspberry Sauce, GF DF EF SF NF:

1. Get 2 kg (4 lb) boneless rolled pork shoulder
2. Take 1 tbsp oil
3. Take 1 tsp dried sage
4. Get 1 tsp low-sodium salt
5. Take 1 tsp ground black pepper
6. Get for Raspberry Sauce
7. Make ready 340 g raspberries (12 ounces)
8. Make ready 180 ml water (3/4 cup), divided
9. Get 300 g sugar (1.5 cups)
10. Prepare 60 ml cider vinegar (1/4 cup)
11. Take 1/4 tsp ground cloves
12. Prepare 1/4 tsp ground ginger
13. Get 1/4 tsp ground nutmeg
14. Get 2 slightly rounded tbsp cornflour / cornstarch
15. Make ready 1 tbsp lemon juice
16. Prepare 1 tbsp melted sunflower spread / butter

Instructions to make Vickys Roast Pork with Raspberry Sauce, GF DF EF SF NF:

1. Let the pork joint come to room temperature for 30 minutes before starting
2. Preheat the oven to gas 8 / 220C / 450F
3. Mix the oil, salt, pepper and sage together into a paste
4. Pat dry the pork then rub the oil mixture all over well
5. Place on a rack above a roasting tin and roast for 30 minutes at that high heat to give the crackling a good start, then turn the oven down to gas 4 / 180C / 350F and roast for a further 2 hours
6. When done, take the roast out of the oven, cover and set aside to rest while you make the sauce
7. Reserve a small handful of raspberries and put the rest in a saucepan with 120ml of the water (1/2 cup), sugar, vinegar, cloves, ginger & nutmeg and bring to the boil
8. Turn down to a simmer and let reduce for 10 minutes
9. Mix the cornstarch into the remaining 60mls (1/4 cup) water to make a slurry and stir into the sauce to thicken it further
10. Stir in the reserved raspberries, lemon juice and melted sunflower spread and it's done! Adjust to taste, you might want a splash more vinegar
11. Slice the pork and serve with the sauce. This pairs really well with my orange-honeyed sweet potato slices

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