Recipe: Roast pork with roasted vegetables
Have a cracking Christmas lunch with this succulent pork roast and seasoned roasted vegetables. Just make sure you leave some room for dessert!
Ingredients850g boneless pork loin Salt Freshly ground black pepper 4 tbsp olive oil 500g pumpkin flesh 800g waxy potatoes 3 parsnips 3 carrots 1 onion 1 leek 2 tsp chopped thyme 100ml white wine 200ml vegetable stock 1/2 handful flat-leaf parsley; chopped
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MethodStep 1. Preheat the oven to 200°C. Step 2. Pat the meat dry and season with salt and pepper. Heat 2 tbsp oil in a roasting tin and brown the meat on all sides, then set aside on a plate. Step 3. Cut the pumpkin into small cubes. Peel the potatoes, parsnips and carrots and cut everything into evenly sized pieces. Peel the onion, halve and cut into wedges. Clean the leek, halve or quarter lengthways, wash and cut into pieces. Step 4. Arrange the vegetables in the roasting tin, season with salt, pepper and 1 tsp thyme. Drizzle with the remaining oil and roast for about 25 minutes until lightly browned. Step 5. Sprinkle the roast pork with 1/2 tsp thyme and place on top of the vegetables. Pour in the wine and stock and roast at 180°C for about 25 minutes. Step 6. Heat the grill to high and brown everything for another 5-7 minutes if needed. Let the meat rest for a short while. Sprinkle with parsley and the remaining thyme and serve. Serves 4. |
