Pork roast with blueberries and red wine

A delicious roast that is a little different. Use a good red wine and the result is assured.

INGREDIENTS

1 ROLLED PORK ROAST

2 PACKS OF BLUEBERRIES

2 GLASSES OF RED WINE

4/5 SHALLOTS

5/6 JUNIPER BERRIES

SALT

PEPPER

EXTRA VIRGIN OLIVE OIL

THYME

BAY LEAVES

ROSEMARY

TO THICKEN THE SAUCE

1 TABLESPOON OF CORNFLOUR

1 KNOB OF BUTTER

I had the roast prepared wrapped in pancetta.

I wash the herbs.

I chop them finely.

I massage the roast well; if you have time, do this a few hours ahead. I put the roast in a large pan with plenty of extra virgin olive oil.

I brown for about ten minutes, turning well, then add the sliced shallots and cook for about another ten minutes.

I salt the meat and add pepper and juniper berries.

I deglaze with two full glasses of red wine and cook for around ten minutes, turning the meat.

I transfer to the oven at 160°C for 30 minutes, then add 1 punnet of blueberries and return to the oven for 40 minutes. I add a glass of water if needed.

If you have a probe, the original gives a centre temperature between 65 and 70°C. After cooking, I remove the roast and wrap in foil.

I blend the cooking juices. If the sauce is thin, thicken with a teaspoon of cornflour dissolved in a little cold water. I add a knob of butter, bring to the boil and add the remaining blueberries.

I slice the roast, arrange in a baking dish and pour over the sauce.

I served it with new potatoes.