Crispy pork roast with cranberry, brie, salad (with video)

Sometimes we all just want a hardy meal without feeling heavy, and that is why my go to meal is a crispy pork roast and salad. It warms your soul and but allows for a crisp bite from the salad so you don’t walk away feeling too weighed down after you finish.

Compared to the rest of my recipes this one is most definitely the easiest one to do and follow and you really don’t need that much at all!

And I promise you, you will not regret trying this combination together and will enjoy it as much as I do.

Pork and apple always seems to go perfectly, side by side.

Please feel free to also watch the video as I walk you through it!

Ingredients

• Pork roast (roughly 250grams per person, it will shrink in the over)

• Boiling water

• Olive oil

• Salt

• Pepper

For the salad

• A bag of mixed salad greens

• 1 Apple

• 1 wheel of Brie

• a Cup of dried cranberries

• half a cup off green onions

• half a cup of papitas

• Apple cider vingeratte

Instructions

• Preheat the oven to 240 c for 40minutes.

• Pat the skin dry of the roast with a paper towel.

• Score the roast evenly, about 1cm thick, but not all the way to the meat.

• Place the pork roast in a sieve in the sink, pour the boiling water over the top of the skin and allow the skin to curl up, this will help the crackling form better.

• Transfer the pork into a tray, pat it dry again, then with a small amount of the oil drizzle it on top, massaging it into all the grooves, you can now place your salt and pepper to taste on the top, I find that about half a teaspoon to a full teaspoon works for me.

• Turn the oven down to about 180c and place the roast in for about 35 to 40 minutes per kilo.

• While the roast is in the oven, you can begin slicing up the salad ingredients,

• Wash the salad mix well

• You want the apple to be in fine match stick size pieces

• Cut the brie into nice chunks, about as thick as your pinkie, but only half the length. If this doesn’t feel enough, you can cut them a bigger.

• Once all salad ingredients are prepped you can place them into a bowl and mix them, I would suggest only adding in the dressing when you serve the meal as the dressing does settle on the bottom after awhile, like any salad.

• When the roast seems done, after suggested time or the until the internal temperature reaches 68c, take it out and allow it to rest for 15 minutes

• Slices the pork roast to preferred thickness

• Place on the a plate with the salad and enjoy!

  Hopefully you will enjoy this as much as I do! Comment down below what you thought of this!