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Festive Pork Roast with Walnuts and dry Fruit and a side of creamy Butternut Squash mash

A rich and aromatic combination that bring out the sweetness of pork.

To make this dish you have to first combine walnuts, dry prunes and a bit of grated ginger. Mince everything together with a bit of oil and spread them over the pork.

You will then roll the pork and then coat it with a mix of 3 color black pepper, mustard seeds, allspice, thyme and cinnamon and then cook it in the slow cooker.

Cooking this dish is a treat on its own, as it will fill your kitchen with aromas from the spices.

Keep the cooking juices to top your roll slices when serving and reheating.

We served this recipe with a creamy mash of butternut squash, topped with pecans - which compliments the pork wonderfully.

While incredibly tasty and satisfying, this dish is lighter than a regular mash potato mash.

These recipes are part of the 2020 - Week 42 Menu - Thanksgiving Dinner. Look under Menus for the other recipes of the series or Subscribe to our mailing list and receive complete weekly menu ideas with everything from the grocery shopping list to all standardized recipes in a menu, as well as an organized Order of Cooking list to save you time in the kitchen.

Download the standardized recipes here (both recipes are in the same document):

Festive Pork Roast with Walnuts and dry
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