I could eat pork ever day of the week … well, i would alternate pork – lamb -pork. I looooove crackling and the crispier the better. It’s actually on of those dishes that cooks itself – i roast the pork on top of the veggies – so again, less washing up and the whole meal is cooked in one pot. The pork is ready before the veggies – cos they need to be gooey and chewy and caramelised to satisfy my liking.
This is another Dargle Valley Pork product – their meat is just superbe. No shrinkage due to being pumped with water and no boar taint – that dirty back of the throat taste many people assosiate with pork. Seved with liberal lashing of apple sauce and you have a winner.
Roast Loin of Pork with Roasted Sweet Potatoes, Butternut and Beetroot
500g peeled and chunked butternut
2 large sweet potatoes peeled and chunked
6 par boiled beetroot
2 large onions peeled and cut into medium sized chunks
10 cloves of garlic
salt & pepper
6 sprigs of fresh rosemary
6 sprigs of fresh thyme
1 bottle of cider / Savannah Dry (it’s dry but u can cook with it … hehehe …)
Pre-heat your oven to 220 Degrees
In an ovenproof dish – that is not too big because you are going to create
a trivet with the veggies – ie. the pork will sit on top of the veggies and cook –
dripping it’s lovely juices all over the veggies and at the same time
creating fabulously delicious gravy.
place the butternut, sweet potatoes, par boiled beetroot and onion in the oven dish
Add the whole garlic cloves – no need to peel them
tuck the thyme and
rosemary inbetween all the veggies
season well – with salt and pepper
pour over the bottle of cider – or beer or chicken stock would be fine
if you don’t wish to use alcohol.
Your veggies are now ready –
The Pork Loin
It is imperative to dry out the pork skin if you want to enjoy some
crispy crunchy crackling
I leave the pork out all day – with a dome net covering it
I also add a few more scores / cuts to the skin to make sure
that lots of fat is cooked out and rendered down.
As this is a rolled loin – i couldn’t resist the need to
add a little more flavour and i
pushed some fresh thyme and rosemary with some salt and
into the middle of the roast. That’s it.
Salt the skin liberally – place it on top of the veggies
and bung it in the oven at 220d
Cook the pork and veggies for 40 minutes at 220 and then
turn it down to 180 for about 15 minutes
If the skin is not crispy enough – just flash it under the
griller for a while – i can’t give u a time for this
for every oven has it’s own personality and you just
DON’T WANT TO BURN THE SKIN.
Remove the meat and losely wrap in some tin foil.
Continue to cook the veggies until they are caramelised
and the gravy has achieved the desired consistency.
I must tell u that the beetroot does bleed it’s beautiful
pinkiness into the veggies – and your gravy also
has the most beautiful colour.
I seved the roast with apple sauce.