Pork roast with red cabbage salad and brown sauce

  • 1 hour and 50 minutes
  • 4 persons
Rated 4 out of 5


  • Pork roast:
  • 1 medium pork roast
  • 8-10 whole peppercorns
  • 4-5 whole cloves
  • 2 tbsp. flake salt
  • Red cabbage salad:
  • ¼ red cabbage
  • 1 large orange
  • 1 tbsp. white wine vinegar
  • 1 tbsp. acacia honey
  • 1 tbsp. Svansø Olive oil
  • salt and freshly ground pepper
  • In addition:
  • 1 glass Svansø Organic brown sauce


Pork roast: 

1. Turn on the oven to 180°C convection.

2. Score the pork roast so that there is proper air between the rinds.

3. Sprinkle with salt flakes and rub well between the rinds.

4. Sprinkle with peppercorns and cloves.

5. Give the roast about 75-80 minutes. Let the roast rest for at least 20 minutes. If you have problems getting the rind crispy, give it a little grill before serving.

Red cabbage salad: 

6. Finely chop the red cabbage and put it in a bowl.

7. Peel the orange and cut it into smaller pieces. Put the orange pieces in the bowl.

8. Add the vinegar, honey and olive oil to the bowl.

9. Season with salt and pepper. Mix well.

10. Heat the sauce in a saucepan, stirring constantly.

11. Serve the pork roast with red cabbage salad and brown sauce.


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