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Roast pork loin with cranberry, onion and balsamic relish

  • 0:15 Prep
  • 1:30 Cook
  • 8 Servings


  • 1.5kg boneless rolled pork loin
  • 2 teaspoons vegetable oil
  • 2 teaspoons cumin seeds
  • 2 teaspoons fennel seeds
  • 1 teaspoon dried chilli flakes (optional)
  • 2 teaspoons sea salt


  • 25g butter, chopped
  • 2 large red onions, halved, thinly sliced
  • 1/2 cup whole-berry cranberry sauce
  • 2 tablespoons balsamic vinegar


  • 1
    Preheat oven to 220°C/200°C fan-forced. Place pork in a large roasting pan. Add 1/2 cup cold water to pan. Rub pork with oil. Sprinkle with cumin, fennel, chilli (if using) and salt. Roast for 15 minutes.
  • 2
    Reduce oven to 180°C/160°C fan-forced. Roast for 1 hour 15 minutes or until pork is cooked through. Cover pork with foil. Stand for 10 minutes before slicing.
  • 3
    Meanwhile, make relish Melt butter in a medium saucepan over medium heat. Add onion. Cook, stirring, for 8 to 10 minutes or until soft. Add cranberry sauce and vinegar. Cook, stirring, for 3 to 4 minutes or until thick. Serve pork with relish.

Source: taste.com.au


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