Cranberry Stuffed Pork Roast

Servings : 4

Preparation : 25 minutes

Cooking : 75 minutes

Ingredients

• 1 Quebec pork roast, about 1.2 kg
• 500 ml (2 cups) canned cranberries
• 60 ml (4 tbsp) fat of your choice (butter, oil or Mycryo cocoa butter)
• 2 onions, chopped
• 2 cloves garlic, chopped
• 90 ml (6 tbsp) maple syrup
• 2 sprigs thyme, leaves removed
• 8 slices bacon
• 750 ml (3 cups) vegetable broth
• Salt and pepper to taste

Preparation

1. Preheat the oven, rack in the center, to 200 °C (400 °F).
2. Using a knife, cut the pork roast flat (you can ask your butcher to do this)
3. Add salt, pepper and spread half (1 cup) of the cranberries over the meat.
4. Roll the meat on itself.
5. In a hot pan, brown the meat coated with Mycryo butter or in the fat of your choice, 2 minutes on each side.
6. In the same pan, brown the onions, 2 minutes, then add the garlic, thyme, maple syrup, salt and pepper.
7. On the work surface, place the bacon slices side by side, place the roast in the center, fold the bacon slices over the roast, to surround it with bacon.
8. In a roasting pan, place the roast, add the prepared onions and broth around it and cook in the oven for 75 minutes or until the internal temperature of the roast is 70 °C (155 °F).
9. Serve with roasted potatoes and green vegetables.