Roast Pork with Vegetables and Cranberry Relish

Preheat the oven to 200°C (approximately 400°F).

Rinse the pork, pat dry, and season all over with salt and pepper. Heat the clarified butter in a meat. Sear the pork on all sides, then add the broth to the pan. Cover and roast in the oven for 1.5 hours. 

For the mashed potatoes, rinse the potatoes and steam for 30-40 minutes. 

Rinse and trim the brussels sprouts. Bring a pot of salted water to a boil. Add the lemon juice, allspice berries, and the brussels sprouts and blanch for 10-15 minutes. Remove from the water, place in an ice water bath, then drain thoroughly. 

For the relish, remove the cranberries from the vine and rinse well. Rinse and peel the apples. Cut into quarters, remove the core, and finely dice. Heat the butter in a pan, then add the cranberries and apple. Drizzle with the lemon juice, then add the sugar. Add the cloves and stir until the sugar has melted. Mix in some water, and boil for 5-10 minutes until thickened. Remove the cloves, and season to taste with the apple cider vinegar. 

Remove the lid from the roasting pan, and cook the pork another 30 minutes. Baste the pork occasionally with the cooking liquid. 

Once the pork is done cooking, remove from the oven and let rest. Cut the pork into slices. Bring the pan juices to a boil. Mix some cornstarch with water until smooth, then add the pan juices. Cook until the liquid has thickened. 

Peel the potatoes, and press through a ricer while still hot. Add to a pot, and incorporate the hot milk and butter. Stir until smooth, then season to taste with salt and nutmeg. 

Halve the brussels sprouts. Heat the butter in a pan, add the sprouts, and cook until heated through. 

For the crumbs, heat the butter in a small pan. Add the breadcrumbs, and cook until toasted.