Pork Roast with Almond and Cranberry Stuffing


Cooking Methods

  • Roasting



Prep Time

30 minutes

Cooking Time

1 hour 30 minutes


For the Stuffing:

  • 120g raw almonds, toasted and chopped
  • 60g dried cranberries, chopped
  • 30ml (2 Tbsp) cranberry jelly
  • Zest of ½ lemon
  • Handful parsley, chopped
  • Salt and pepper, to taste

For the pork:

  • 1.5kg pork roast, deboned and skin on
  • Zest of ½ lemon
  • 3 garlic gloves, chopped
  • 3 large potatoes, washed and cut into 3cm blocks
  • 400g carrots, peeled and chopped or 400 g baby carrots just peeled
  • 200g baby leeks
  • Olive oil
  • Salt and pepper, to taste
  • Coriander or parsley, to garnish


For the Stuffing:

  1. Combine all of the ingredients and season to taste. Set aside until needed.
  2. For the pork:

    1. Preheat the oven to 200°C. Butterfly the pork roast, or ask your butcher to do it for you.
    2. Place the butterflied pork roast on a chopping board, skin-side down. Season the meat and sprinkle with lemon zest and garlic. Pack the stuffing onto the meat and roll the meat up.
    3. Tie with kitchen string. Place the meat into a baking dish with the potatoes, carrots and baby leeks.
    4. Season the skin of the pork and the vegetables and drizzle with some olive oil.
    5. Bake for about 30 minutes uncovered, lower the temperature to 180°C, cover with tin foil and bake for another hour.
cranberry iced tea