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    Pork Loin Joint with Cranberry and Rosemary Glaze

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    Pork Loin Joint with Cranberry and Rosemary Glaze

    Waitrose British Unsmoked Cured Loin Joint of Pork with Cranberry and Rosemary Glaze makes the perfect festive dish and it's easy to prepare. Add to its flavour with a compote that is bursting with fruit.

    • Preparation time: 20 minutes
    • Cooking time: 150 minutes
    • Total time: 2 hours 50 minutes 60 minutes 60 minutes 50 minutes

    Serves: 8

    Ingredients

    • Waitrose British Unsmoked Cured Pork Loin Joint with Cranberry and Rosemary Glaze, weighing about 1.5kg
    • 100g caster sugar
    • 2.5cm piece root ginger, peeled and grated
    • 1 cinnamon stick
    • 6 medium oranges
    • 250g pack fresh cranberries

    Method

    1. Preheat the oven 180°C, gas mark 4. Place the loin joint in a roasting tin and cook uncovered for 20 minutes. Cover with foil and continue to cook for a further 1 hour 25 minutes or until thoroughly cooked. Once cooked, allow the joint to rest for 10 minutes before serving.
    2. Meanwhile, to make the compote, place the sugar and 100ml cold water in a medium pan. Slowly bring to the boil then simmer, stirring continuously, until the sugar has dissolved. Stir in the ginger, cinnamon and grated zest of 2 oranges. Peel all the oranges and segment over a bowl to catch the juices. Reserve the segments from 2 of the oranges and place the remaining oranges and the juice into the compote in the pan. Simmer gently for 20-30 minutes, stirring occasionally, until the oranges have broken down and the mixture thickens slightly.
    3. Add the reserved orange segments to the pan with the cranberries. Return to the boil and simmer for 10-15 minutes, until thickened. Allow the mixture to cool and remove the cinnamon stick. Slice the loin joint and serve with a spoonful of the compote.

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    Cook's tips

    The compote can be made in advance and stored in the fridge for 3-4 days.

    For a smaller or larger joint, calculate the cooking time at 55 minutes per kg, plus an extra 20 minutes.Wash working surfaces, cutting boards, utensils and hands after touching raw meat.

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