John Myers
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Karin’s Christmas Roast
The perfect karin’s christmas roast recipe with a picture and simple step-by-step instructions.
- 800 g Roast pork
- 200 g Dried fruit, apple rings, pears, plums, apricots
- 1 Handful Raisins
- 2 tbsp Chopped hazelnuts
- 2 tbsp Honey
- 1 Teaspoon (level) Ground cinnamon
- 8 Cloves
- 0,5 tube Tomato paste concentrated three times
marinade
- 0,25 liter Cider
- 0,125 liter Apple Cider Vinegar
- 0,25 liter Water
- 0,2 cl Calvados
To fry
- Clarified butter
- Cut the dried fruit into small cubes and soak in apple juice with the raisins and soak for 2 hours.
- For the marinade, refine the cider, apple cider vinegar, water, calvados and tomato paste with honey, cinnamon and cloves. Pour the marinade into a large earthenware pot and pour ¾ the amount of fruit with the raisins and hazelnuts into the earthenware pot. Parry the meat and place in the earthenware pot and marinate for 3-4 days. Turn the meat from time to time.
- Heat a roasting pan and add clarified butter. Take the meat out of the pan, let it drain, place it in the roaster and sear it on both sides. Then remove the roast and place in a roasting pan or aluminum dish. Now spread the rest of the fruit over the roast and cover with aluminum foil and put into the oven, which has been preheated to 100 degrees, and bake there for about 1 hour. After 1 hour, remove the foil and let it bake for about 30 minutes.
- Put the marinade in a sieve, rub through and put in a saucepan and bring to the boil.
- Take the roast out of the roaster, cut open and keep warm. Add the obtained stock to the marinade and so draw a fine sauce and bind with cold pieces of butter.
- Potato roses or hash browns go well as a side dish.
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