Roast Pork with vegetables
You can’t beat roast pork. A real treat. Especially with crackling, mmm. But pork is the meat that takes us the longest to digest, so enjoy only once a week. Maybe put it on your dinner wish list for the upcoming Selak’s NZ Roast Day coming up next Sunday 3rd August 2014.
In this recipe, browning the pork completely provides the rich flavour once the juices are reduced. Feel free to use any combination of vegetables to roast.
For the Roasted vegetables:
6 cups diced baby beets (about 600g)
4 1/2 cups cubed, peeled butternut (about 800g)
3 cups cubed turnips (about 600g)
2 cups chopped onion
2 cups (3cm thick) sliced carrot
1 cup cubed red potatoes
8 garlic cloves
Alfa One Rice Bran Oil cooking spray
1 tablespoon rice bran oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1.2kg boned pork roast
2 teaspoons rice bran oil
1/4 teaspoon salt
1 cup dry white wine (enjoy the rest with the meal!)
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
2 bay leaves
Preheat oven to 200°.
To prepare the roasted vegetables, place first 7 ingredients in a med-sized baking dish coated with cooking spray. Drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon salt and pepper. Bake for 1 1/2 hours, stirring occasionally.
To prepare pork, trim fat from pork; cut into 4cm cubes. Heat 1 teaspoon oil in a large pot/pan over medium-high heat. Add half of pork, and sauté 5 minutes or until pork is browned on all sides. Remove from pan. Repeat procedure with 1 teaspoon oil and remaining pork. Return browned pork to pan; add 1/4 teaspoon salt, wine, thyme, peppercorns, and bay leaves. Bring to a boil. Cover, reduce heat, and simmer 1 hour. Uncover, bring to a boil, and simmer until the liquid is reduced (about 5 minutes). Serve pork with roasted vegetables.