• 3 cups Nantes carrots, cut in big pieces
• 1 pack (227g) white mushrooms, halved
• 3 cups baby potatoes, halved
• 3 shallots, coarsely chopped
• 3 garlic cloves, halved
• Olive oil
• Salt and ground pepper
• 3 tablespoons honey
• 6 slices red onion
• 1 pork roast about 1.2kg
• 1x 12 oz. Éphémère Cranberry
• About 1/4 cup Provencal herbs
• 1 cup real apple juice
• 1/2 cup Éphémère Cranberry
• 2 tablespoons brown sugar
• 1 cup fresh cranberries
• 1 pinch salt
• Preheat the oven at 400°F.
• In a medium size grill drip pan, place all the vegetables at the bottom, except for the red onion slices. Season with salt and pepper and drizzle a small amount of olive oil on top. Stir to coat well. Pour the honey on top!
• Place the grill on top of the veggies and put the red onion slices in the middle. Place the roast on the onions.
• Pour beer on the pork and all over the vegetables, until there is about 1cm of liquid at the bottom. Add a bit of water if necessary. Generously season the pork with salt and pepper then add the Provencal herbs on the roast in order to create a nice spice crust on all sides. (No need to put some under it!)
• Place in the oven and cook for about 1h15 for a pinkish middle or a bit longer until desired doneness. For medium rare meat, remove from the oven when the roast has an internal temperature of 145°F, for medium-well try 155°F. Cover with aluminium foil and let it rest for about 5 minutes before slicing and serving it!
• When there is about 10 minutes left to the cooking of the roast, start the cranberry sauce preparation. Put all the ingredients in a medium size pan then stir well. Bring to a boil then lower heat to medium.
• Simmer for about 15 minutes or until sauce has reduced 1/3 and is thick.
• Crush the cranberries as soon as they open! Stir often. Remove from heat and serve with the roast! If sauce becomes too think in between, stir in some apple juice to make it liquid again.