Pork Roat with Juniper Berries
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Pork Loin Roast with Juniper Berries

Pork Loin Roast with Juniper Berries

This pork roast recipe is decadent, luscious, and makes the best reduction deglazing I’ve ever tasted! If you feel like having a “fancier” dinner, this is the roast for you!

Pork Loin Roast with Juniper Berries

Course: dinner
Cuisine: Canadian
Keyword: dinner, dinner recipes, juniper berries, organic, pork, pork loin, pork recipe

Ingredients

Ingredients

  • 1 pork loin roast 2 kg
  • 1/2 cup Olive oil
  • 1/2 cup Juniper berries - dried or fresh
  • 3 tbsp. Brown Sugar
  • 1 tsp. Salt & Pepper
  • Garlic - 2-3 cloves
  • Rosemary - 2 sprigs or 2 tsp.
  • 1/2 cup Rice Vinegar

Instructions

Instructions

  • Heat a cast iron pan with the olive oil
  • Rub half of the spices onto the pork, with the exception of the brown sugar and vinegar.
  • Place roast into heated pan and sear all ouster edged; use bbq tongs to keep it upright for the ends. All sides should have a deep, charred ouster crust.
  • Turn off heat, add remainder spices into dripping, along with vinegar and brown sugar - wish until combined.
  • Place into a baking dish - I use a stoneware deep baker.
  • Pour dripping mixture over roast.
  • Bake at 300C for 2-3 hours, basting every half hour or so.
  • Allow to rest for at least 20 minutes.

Notes

I took the dripping and poured them back into a small pot and brought them to a boil - I added a bit of water, seasoned to taste (you may have to add more vinegar or sugar - if you feel really ambitious try some red wine!) and simmered until reduced to half it’s volume. Pour this over meat, or rice. You may serve with rice, risotto, potatoes, oven roasted veggies etc.

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