Marinated roulade with cranberry sauce

Name: marinated roulade with cranberry sauce
Cook time: 25 min
Total time: 245 min
Yield: 4
Ingredients: 2 toe garlic; 4 el traditional olive oil; 1 pork fillet approx. 750 g; 3 dried laurel leaves; 4 twig fresh thyme; 50 ml berry gin; 50 ml tap water; 75 g granulated sugar; 340 g fresh cranberries

Pork fillet with cranberry sauce.

Ingredients

Kitchen Stuff

1 roasting pan or baking dish (30 x 40 cm)

Directions

Press the garlic. Stir the garlic through the oil and coat the roulade with the garlic oil.
Cut a few deep notches in the meat with a knife. Put the bay leaves and the sprigs of thyme in the notches of the roulade.
Let the meat marinate for at least 3 hours.
Bring the berry gin with water, sugar and cranberries in a pan and let it simmer for 2 minutes.
Let the sauce cool down and keep covered until used.
Preheat the oven to 200 ºC.
Heat the oil in a frying pan and fry the roulade around brown. Remove the meat from the pan and place it in a roasting pan or greased baking dish.
Fry the meat in the oven for another 35-40 minutes until the meat is cooked (if you have a meat thermometer: at 70 ºC the roulade is good).
Remove the roulade from the oven, wrap in aluminum foil and leave to rest for 10 minutes. Warm the cranberry sauce gently in a pan.
Season the roulade with pepper and salt and cut into slices at the table. Remove the bay leaves and the sprigs of thyme. Serve the sauce.