Sunday Roast: One Pot Roast Pork

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A roast dinner is a pretty good option if you are expecting Gluten Free guests. Throw a chicken in the oven, roast some spuds choose from a variety of vegetable sides and congratulate your-self on a job well done.

If you find the right recipe a roast dinner can also be something you can pop in the oven and forget about for the duration of the cooking time which is great for those lazy Sundays when all you want to do is relax before the working week begins again.

This recipe is a variation on the lovingly named Grandma Barbe’s Roast Pork from the beautiful Pork & Sons by Stephane Reynaud. This lovely book is full of recipes for dealing with any cut of pork, ham or bacon. If you love the smell of crisply cooked bacon  than this is the book for you.

The original recipe calls for cooking this in a casserole on the hob but unfortunately I don’t have a casserole big enough and in fact because I have a tiny oven I have to divide the vegetables between two roasting dishes, always ladling in a good deal of the meat juices in to the veggie only dish.

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Ingredients

6 tablespoons of olive oil

1 pork fillet, ask your butcher for a piece big enough for 6 people as that is what this recipe will feed.

4 large onions peeled and quartered

1pound of carrots, peeled and sliced thickly on the diagonal

1 pound of parsnips peeled and thickly sliced on the diagonal

2 pounds of potatoes peeled and quartered

500ml of dry white wine

50 grams of butter

2 bay leaves

A good handful of parsley

3 cloves of garlic

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Pre heat the oven to Gas 7

  1. Heat the olive oil in a frying pan and brown the pork on all sides, turning carefully and swearing every time you get spattered with oil.
  2. Place the pork and all the oils and meat juices from the pan in a roasting dish, cover with tinfoil and place in the preheated oven for 1 &1/2 hours.
  3. After this time add the prepped vegetables, wine, butter and bay leaves to the roasting dish, turning the vegetables so they are covered with all of the lovely cooking liquor. Replace the tinfoil and pop the roasting dish back in the oven for another half hour or until the potatoes are tender and cooked and the pork is cooked through. Use a meat thermometer if you have one. Season to taste.
  4. Remove the tinfoil and leave the dish in the oven for another 10 minutes until the potatoes get some nice crispy edges.
  5. Remove the dish for the oven and recover it with tinfoil and allow the meat to rest.
  6. While the meat is resting finely chop the parsley and peeled garlic together
  7. Slice the pork and place on a warmed serving platter and arrange the vegetables around the meat, sprinkle with the parsley / garlic mix and present to your guest who should be suitable impressed.

 

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