Roast Pork Spiked with Spinach and Ginger with Gooseberry Sauce

Name: Roast Pork Spiked with Spinach and Ginger with Gooseberry Sauce
Yield: Serves 8
Ingredients: 100 g/4 oz fresh spinach; 1 bunch fresh chives, chopped; 1.35-1.6 kg/3-3½ lb boneless pork joint; 300 ml/½ pint lager; 2-3 pinches cayenne pepper; juice of 1 lemon; sea salt; 3 large cloves garlic; black pepper; a little olive oil; 1 heaped tablespoon caster sugar; 225 g/8 oz gooseberries; 5 cm/2 in piece fresh ginger

Preparation info

Serves
8

Difficulty
Easy

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

Pork can be a dry meat but spiking it with spinach and fresh ginger gives it both moisture and flavour. The gooseberry sauce, flavoured with lager and tasting both sharp and slightly sweet, complements the pork perfectly.

Ingredients

1.35-1.6 kg/3-3½ lb boneless pork joint
100 g/4

Main course
Gluten-free
Spicy

Method

Preheat the oven to 230°C/450°F/gas mark 8. Using a sharp knife, make several deep incisions in the joint of pork. If the butcher has not already done it, score the thick skin thoroughly.

Wash the spinach and remove the stalks, then chop the leaves up finely. Peel the ginger an

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