How to make it

  • Drain the jar of cherries, keeping the juice (about 2 cups are needed) in a small sauce pan. To the juice add a small squeeze of wasabi (pea sized), cinnamon stick and a few cloves, simmer gently until the flavours fuse and the juice begins to get syrupy.
  • Unroll the roast pork. Finely dice 1 full stick of celery (leaves and all), 1 handful of pistachios, 1 handful of the cherries and the water chestnuts. Mix together fill the roast with the mix, re roll, and re tie with string.
  • Place the roast in a baking dish, pour the cherry juice over the roast, and cover with Al foil. Leave marinating for as long as you can over night is best.
  • Pre heat the oven to 200 degrees. Still with the al foil place in oven for 1/2 hour.
  • Remove foil and continue cooking basting every half hour or so. Around 1 hour for ever 1KG of pork.
  • When cooked Slice and serve. For gravy deglaze the roasting tray with a cup of hot water and stick of butter, add left over cherries if you wish. Stir until thick and shiny.
  • Best seved with a cleash fresh simple salad.

Reviews & Comments 3

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  • rogbear 6 years ago
    this sounds awesome!! cant wait to try it!!! thanx for the post
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  • invisiblechef 6 years ago
    This sounds really great. I love black Cherry preserves, is that what your using? or just a jar of black cherries? I suppose it doesnt' matter really.

    Great recipe.
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  • kukla 6 years ago
    Oooooo...this sounds intriguing! Thanks for posting it, Meek :)
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