FOOD
| SUNDAY • 29 DECEMBER 2019
12
maltatoday
James Bartolo
Executive Chef
at Radisson Blu Resort
& Spa, Golden Sands
• 2 pork loins
• 100g butter
• 12 slices bread, cut into
cubes
• 1 chopped onion
• 2 cloves garlic chopped
• 300g dried cranberries
• 1tbsp chopped thyme
• Salt and pepper
• 1kg Brussel spouts
• 100g pancetta
• 1.5kg sweet potato
• Thyme
1. In a pan melt the butter add the bread onion and garlic. Cook until brown then add the
cranberries, thyme, salt and pepper.
2. Cover the tips of the roast with foil and roast for 1 hour at 180 degrees. Remove the foil and
add the bread to the centre. Cook for another 30 minutes.
3. Trim the stems from the spouts, place in a baking dish, add the chopped pancetta, olive oil,
salt and pepper. Roast in hot oven for about 30 minutes.
4. Wash the sweet potato skin and cut into wedges. Add chopped thyme olive oil, salt and
pepper and roast in hot oven for 45 minutes before serving.
5. Serve the pork by slicing between the ribs.
Roast crown of pork with cranberries, brussel
sprouts & sweet potato
Ingredients Method
