Sponsored: Roast pork loin with cranberry glazed pigs in blankets
Serves: 4-6
Prep time: 20 minsTotal time: 
Sponsored
Sponsored: Roast pork loin with cranberry glazed pigs in blankets
Serves: 4-6
Prep time: 20 minsTotal time: 
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Ingredients
- 1 x Taste the Difference British Pork Loin Joint
- 3 tsp salt
- 1x 260g pack Butcher’s Choice Pigs in Blankets
- 2 tbsp cranberry sauce, warmed
- 1 x 360g pack Butcher’s Choice Sage & Onion Stuffing Balls
- pan-fried sprouts with bacon and chestnuts, roast potatoes, carrots and parsnips, to serve
- fresh sage and parsley, to garnish
Step by step
- Place the joint on a chopping board and pat the rind dry with kitchen paper. Cover the meat with 2 teaspoons of salt, working it into the cuts. Leave at room temperature for 30 minutes. Preheat the oven to 240°C, fan 220°C, gas 9.
- Rub all the salt off the joint and from in between the cuts, then pat dry. Lightly cover the rind with the remaining teaspoon of salt. Place in a roasting tin.
- Roast for 30 minutes, then reduce the oven temperature to 200°C, fan 180°C, gas 6 and roast for a further 50 minutes. If the crackling is still soft, turn the temperature back up to 240°C, fan 220°C, gas 9 for the last 10 minutes. Remove from the oven and loosely cover the cooked joint with foil. Allow to rest for 20 minutes.
- Cook the pigs in blankets in a small ovenproof dish for 15 minutes (return the oven temperature to 200°C, fan 180°C, gas 6, if necessary). Brush with the warmed cranberry sauce and cook for a further 5 minutes until glazed and cooked through. Cook the stuffing balls in a separate dish at the same time for 20 minutes.
- Serve the pork on a warmed platter with the glazed pigs in blankets, stuffing balls, pan-fried sprouts with bacon and chestnuts and roast potatoes, parsnips and carrots.
