CookingBauer XcelMeat, Roasts

Blackberry and gingerbread roast pork

CookingBauer XcelMeat, Roasts
Blackberry and gingerbread roast pork


  1. Preheat the oven to 240° C/220°F/Gas Mark 9. Remove the string from the pork, open out flat with the rind downwards on a board then cut a long pocket about 5cm (2in) down the length of the joint in the thickest part of the meat.
  2. To make the stuffing, heat the oil in a small frying pan, add the onion and fry for 5 mins until softened. Mix with the remaining stuffing ingredients then spoon into the pocket and the rest on top of the pork. Roll up and retie with fresh string.
  3. Put the joint in a roasting tin, rub the fennel and cumin seeds into the cuts in the rind and sprinkle with salt. Add 2 tablespoons of oil to the base of the tin. Roast for 25 mins.  Lower the oven temperature to 180°C/160°F/Gas Mark 4 for 20 mins per 450g/1lb or until the meat juices run clear when the pork is pierced with a knife through the thickest part.
  4. Lift the pork out of the tin, put on to a serving plate and keep warm in a low oven. Drain the excess fat from the roasting tin then stir in the flour and cook for 1 minute. Pour in the beer and stock then mix in the sugar and mustard and bring to the boil, scraping up the bits from the bottom of the pan. Boil 2 mins, stirring until thickened, strain into a bowl then pour back into the rinsed roasting tin. Add the blackberries, season with salt and pepper and bring back to the boil to warm the blackberries through. Pour into a serving dish. 
  5. Remove the string from the pork then carve into slices and serve with the gravy.

Recipe from British Summer Fruits.

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Winter is the time of year for special weekend roast dinners and this German inspired roast pork makes a great alternative to turkey


1.5kg/3lb 2oz boned rolled pork loin joint with scored skin
1 teaspoon fennel seeds, roughly crushed
½ teaspoon cumin seeds, roughly crushed
2tablespoons sunflower oil
1 tablespoon sunflower oil
1 onion, finely chopped
3 cardamom pods, split outer case discarded, black seeds crushed
75g/3oz ginger biscuits, crushed
75g/3oz blackberries
Salt and freshly ground black pepper
Beer gravy:
2 tablespoons plain flour
330mlml/101/2 fl oz bottle German blonde beer
200ml/7fl oz chicken stock
2 teaspoons light muscovado sugar
1 teaspoon German or English mustard
100g/4oz blackberries


Time: 30 mins
Serves: 6
Nutrition: n/a