Melt-in-Your-Mouth Pork Roast with Passion Fruit & Champagne Sauce
Elegant yet effortless, this tender pork roast is oven-baked with champagne and passion fruit until perfectly juicy. The glossy, tangy-sweet sauce poured over each slice makes it a true showstopper for any dinner table. A brilliant way to bring tropical flair to a classic roast.
🛒 Ingredients
8 servings
- 1 boneless pork roast (about 2 lb / 1 kg)
- 1 ripe passion fruit (pulp only)
- 1 cup brut champagne or sparkling wine, divided
- 1 medium onion, finely sliced
- 1 tablespoon unsalted butter
- 1 teaspoon all-purpose flour
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Directions
- 1
Preheat oven to 350 °F (180 °C). Place the pork roast in a baking dish.
- 2
Spoon half the passion fruit pulp over the roast and pour in half the champagne.
- 3
Cover tightly with a double layer of aluminum foil, sealing the edges to trap steam and keep the meat moist.
- 4
Bake for 30 minutes until the pork is cooked through and tender.
- 5
Remove from the oven, rest for 5 minutes, then slice thinly. Keep slices warm.
- 6
In a skillet, melt the butter over medium heat. Sauté the onion until soft and translucent.
- 7
Sprinkle in the flour, stir well, then pour in all the cooking juices from the baking dish. Simmer for 5 minutes, stirring.
- 8
Strain the sauce through a fine sieve, return to the pan, then stir in the remaining champagne and passion fruit pulp.
- 9
Boil over high heat for 4–5 minutes until the sauce thickens and coats the back of a spoon.
- 10
Spoon the sauce generously over the sliced pork and serve immediately.
💡 Chef's Tip
Use a dry Brut champagne — its low sugar content perfectly balances the natural sweetness of passion fruit. For extra richness, whisk a small cube of cold butter into the sauce off the heat just before serving.
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