- This is a recipe for slowly cooking pasture-raised pork shoulder loin to make it soft and tender.
- Homemade cranberry sauce adds sourness and color.sugar is adjustable
- Cook until the center temperature reaches 63°C and let it rest before cutting to make it juicier.
- Sauteed kale or roasted vegetables are recommended as garnishes.
The charm of roast pork and cranberry sauce that goes well with seasonal meals
This is a refreshing roast pork recipe perfect for the cold season, served with vitamin-rich cranberry sauce.When we actually tried making it, the pork shoulder loin that was slowly cooked at a low temperature was more tender than we imagined, and the sourness of the sauce was just right, making us want to eat it over and over again.Using pasture-raised pork or grass-fed butter will enhance the flavor, but if you can't find it, regular pork and butter can also be used.
Ingredients (for 4 people)
- Shoulder loin (chunk) 600g
- Total amount of sage and thyme (chopped) 1 tablespoon
- A little salt and pepper
- 2 tablespoons olive oil
- Cranberry sauce: 200g cranberries, 50g beet sugar (or sugar), 50ml water, 1 teaspoon cinnamon, 1 teaspoon lemon juice
- Garnish: Appropriate amount of kale (optional)
How to make it (with tips)
Preparation and marinade
Season the shoulder loin with salt and pepper and sprinkle with chopped thyme and sage.Drizzle with olive oil, place in a sealed bag, and marinate in the refrigerator for about 20 minutes.If you have time, an hour or so will deepen the flavor.
Guidelines for grilling and pasteurization
Heat a frying pan over medium heat and brown the surface thoroughly (1 to 2 minutes on each side).Preheat the oven to 120°C, add the browned meat and bake for 25-30 minutes, then turn and bake for another 25-30 minutes.Aiming for a core temperature of 63°C will ensure safe and juicy meat (this is a guideline based on the Ministry of Health, Labor and Welfare and food-related guidelines).The time will vary depending on your oven, so check with a meat thermometer if possible.Once baked, wrap it in aluminum foil and let it rest for about 30 minutes.This is an important step to let the meat juices settle.
How to make cranberry sauce
Bring the beet sugar and water to a boil in a small saucepan, then add the cranberries.Once it boils again, lower the heat and simmer for about 15 minutes. When the fruit becomes soft, add lemon juice and cinnamon to adjust the taste.You can adjust the sweetness to your preference.If you want to cut down on sugar, we recommend using honey, maple syrup, or half the amount of added sugar and flavoring with red wine.
Finishing, presentation, and arrangement
Slice the rested shoulder loin thinly and serve with plenty of cranberry sauce.For garnishes, kale lightly sautéed in olive oil or roasted root vegetables (carrots, sweet potatoes, beets) go well.Leftover sauce can be stored in the refrigerator for 3 to 4 days, and can also be added to yogurt or cheese.In the combinations we tried, the light, sweet sauce and herbal flavor worked well together.Honestly, it was also great to make a big batch and use it for sandwiches the next day.
summary
The shoulder loin, slowly cooked at a low temperature, and homemade cranberry sauce is a dish that is highly satisfying both in appearance and taste.The key to making it delicious is to let it rest properly so that the center temperature is 63°C, and adjust the sugar to your taste.Try changing up seasonal ingredients and garnishes to make it a staple at home.This is a recommended recipe that the geefee team often makes.
Disclaimer: The information in this article is for general informational purposes only and does not constitute medical advice. Please consult a qualified healthcare professional before making any health-related decisions.