Roast smoked loin of pork with redcurrant and juniper

Roast smoked loin of porkThis is based on a traditional recipe provided by the German Wine Information Service. If you prefer, you could use an unsmoked loin of pork; an accompaniment of caramelised apples would work well with this too. The naturally high acidity and gentle sweetness of just off-dry German riesling partner this perfectly.

Serves 4 to 6


  • 2 tbsp olive oil
  • 1 medium onion, peeled and finely chopped
  • 2 medium size carrots, peeled and chopped
  • 1½kg/3½lb joint smoked loin of pork
  • 4 juniper berries, coarsely crushed
  • freshly ground black pepper
  • 600ml/1 pint chicken stock
  • 1½ tspcornflour
  • 2 tbsp water
  • 2 tbsp redcurrant jelly

Heat oil gently in a deep frying pan, add onions and carrots and fry steadily for 5 minutes.

Add loin of pork and fry until joint is browned and sealed on all sides.

Put joint and vegetables into casserole, add juniper berries, pepper to taste and the stock.

Cover and cook in the oven at 180ºC/350ºF, Gas 4 for 1½ hours until tender.

Keep the pork warm on a serving dish.

Blend the cornflour with the water and stir into the cooking juices remaining in the casserole; skim off any excess fat and bring to the boil.

Stir over a gentle heat until the sauce has thickened; stir in the redcurrant jelly.

Cut the pork into thick slices; arrange on a serving dish and spoon the hot sauce over the top.

Serve piping hot with boiled potatoes and some green veg.

October 2013

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