- 1kg pork roasting joint (topside/silverside)
- 1 good onion, within the reduction of into thick rings
- 2 sprigs new rosemary
- 150ml red wine
- 4 tbsp olive oil
- 2 tbsp redcurrant jelly
- 250ml stock made with pork stock cube
- 2 tbsp horseradish sauce
- 1 tbsp créme fraiche
- 2 sprigs of new thyme leaves (optional)
Substances obtainable at selected retail outlets.
Pre-warmth the oven to 220°C non fan / 200°C fan / gasoline ticket 7-8. Situation the onion rings, rosemary and red wine into a roasting tin. Rub the pork with the olive oil and season with salt and sunless pepper. Situation the pork on high of the onions and rosemary.
Situation the pork within the oven for half-hour, unless the meat is browned and sizzling. Flip the oven right down to 190°C non fan / 170°C fan / gasoline ticket 5 and cook for 10 minutes per 500g for extraordinarily rare, quarter-hour per 500g for medium or 20 minutes per 500g for neatly completed.
Own away the pork from the oven, add the redcurrant jelly to the tin and amble into the juices then duvet the tin with foil. Residing apart to leisure for 15-20 minutes.
Meanwhile, combine collectively the horseradish sauce, créme fraíche and thyme leaves. Put in a diminutive bowl, duvet and refrigerate unless ready to inspire.
To inspire, residence the pork onto a carving tray. Stress the pan juices thru a sieve into a wise pan, add the stock, bring to the boil and simmer for five-7 minutes.
Carve the pork into thin slices and inspire with the horseradish cream and redcurrant gravy.