- 3 tbsp butter
- 1 tbsp vegetable oil
- 900g (2 Lb) piece of pork loin, skin removed, rolled and tied
- 1 onion, chopped
- 125ml (4 fl oz) chicken stock
- 100g (4 oz) cranberry sauce
- 100ml (4 fl oz) red wine
- 2 tbsp balsamic vinegar
- 2 tbsp chopped fresh rosemary
- 600g (1¼ lbs) baby potatoes
- 50ml (2 fl oz) buttermilk
- 50g (2 oz) sour cream
- 3 tbsp snipped chives
- salt and freshly ground black pepper
- Preheat oven to 220°C (425F / Gas Mark 7).
- First, put the potatoes on to cook in a large pan of boiling salted water for 15-20 minutes until cooked through.
- Melt 1 tablespoon of the butter with the oil in large ovenproof frying pan or shallow casserole pan over a high heat. Season the pork well with salt and pepper and sear for about 3 minutes on all sides until lightly golden. Transfer to the oven to roast for about 35-40 minutes or until cooked through.
- In another saucepan, melt the remaining 2½ tablespoons of butter in a small saucepan on a medium heat and sauté the onions for 4-5 minutes until soft but not catching colour. Add the chicken stock, cranberry sauce, red wine, balsamic vinegar and rosemary and reduce down for about 10-12 minutes until thickened enough to coat the back of a spoon.
- Drain the potatoes and return to the pan. Crush them lightly with a fork or masher until still fairly chunky and then stir in the buttermilk, sour cream and 2 tablespoons of the chives. Season to taste and keep warm.
- Once the pork is cooked, remove from the oven and transfer to a chopping board. Cover with foil and leave to rest for 5-10 minutes.
- Carve the pork loin into eight slices and arrange on warmed serving plates. Arrange the smashed new potatoes beside, spoon the sauce over and serve.