For me the flavour of roast pork with rosemary and cherries is a match made in heaven.
Serves 6 to 8
2 kg of pork tender loin (skin on)
1/2 cup of fresh rosemary (finely chopped)
2 garlic cloves (minced)
1 cup fresh cherries (de-pitted and roughly chopped)
2 tablespoons of cherry jam
3 or 4 asparagus spears
salt and pepper
2 tablespoons olive oil
1 cup fresh cherries (de-pitted and sliced)
2 tablespoons corn flour
1 tablespoon cherry jam
1 cup chicken or vegetable stock
splash of dry white wine
salt and pepper
1. Mix the rosemary, garlic and cherry jam together in a bowl to form a paste.
2. Lay the pork loin flat on a chopping board (skin side up) and gently score the surface with thin knife cuts (every 1/2 to 1 cm). Then season well with salt and pepper on both sides.
3. Turn the pork over so that the un-skinned surface is visible and smear with the paste. Then scatter the chopped cherries across the smeared surface.
4. Place the asparagus spears in the central section of the pork, and then gently begin to roll the loin into a cylinder so the cherries and asparagus are in the inner surface.
5. Using butchers string, tie the pork loin so it holds its cylindrical shape.
6. Smear the outer surface of the pork with the olive oil and place into a pre-heated oven at 200° C for 20 minutes, turning it occasionally during the cooking time.
7. Reduce the heat on the oven to 160° C and cook for a further 30 minutes.
8. Remove from oven and place pork on a plate and loosely cover with aluminium foil to rest.
To Make The Sauce
1. Decant most of the oil from the roasting pan, leaving only 1 to 2 tablespoons behind.
2. Place baking tray on the stove top at a medium heat and add corn flour. Mix the flour with the pork oils in the pan and cook for 1 minute until brown and golden, before adding the stock.
3. Work the stock and pan ingredients well so they breakup and combine, then add the jam and wine and blend well.
4. Cook for 1 minute and then add sliced cherries and salt and pepper to taste.
5. Stir the mixture repeatedly and once thick and shine as well as the cherries having softened pour into a serving jug.
Slice the pork into thick or thin slices. Place onto a warmed plate and pour a little sauce over the surface.