Roast loin of pork with cranberry orange sauce
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Jonathan Lovekin
Roast loin of pork with cranberry orange sauce
Serves: 4
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
443Kcal
Fat
13gr
Saturates
4gr
Carbs
23gr
Sugars
23gr
Protein
55gr
Salt
0.4gr
Nigel Slater
National treasure Nigel Slater has been writing for Sainsbury's magazine since its very first issue more than 20 years ago, and he always delights with his no-fuss, flavourful recipes. He has written numerous books including Real Food and The Christmas Chronicles
See more of Nigel Slater’s recipes
Nigel Slater
National treasure Nigel Slater has been writing for Sainsbury's magazine since its very first issue more than 20 years ago, and he always delights with his no-fuss, flavourful recipes. He has written numerous books including Real Food and The Christmas Chronicles
See more of Nigel Slater’s recipes
Ingredients
- 1 x 1kg boneless pork loin joint
- 1 tbsp olive oil
- a large pinch of caraway seeds
- 1 tbsp rosemary needles
- 10 black peppercorns
- sea salt
For the cranberry sauce:
- 350g cranberries
- 1 orange
- 6 juniper berries
- 75g unrefined caster sugar
- 4 tbsp port
Step by step
Get ahead
Make the cranberry sauce a few days ahead. It can also be frozen.
- For the cranberry sauce, put the cranberries into a stainless steel pan. Use a vegetable peeler to remove the zest from the orange. Cut the zest into fine strands, squash the juniper berries flat, then add to the cranberries with the sugar and the juice of the orange. Bring to the boil and simmer for 5 minutes till the berries burst. Add the port; set aside.
- Preheat the oven to 200°C, fan 180°C, gas 6. Put the pork in a roasting tin and set aside for 30 minutes to bring it to room temperature. Use a pestle and mortar to crush the remaining ingredients together, including the oil. Spread over the pork, then roast for 20 minutes. Turn the heat down to 180°C, fan 160°C, gas 4 and roast for 35-40 minutes, till the juices run clear when tested with a skewer. If the juices are pink, continue roasting till they run clear. Put the cranberry sauce into the roasting tin with the pork and cook for 15 minutes.
- Leave to rest in the switched-off oven for 15 minutes, then serve.
