Pot roast with winter roots
Skill level: Easy peasy
What could be more warming on a winter's night than this cider-laced pork casserole?
- 1.3kg (3lb) boned and rolled loin of pork with rind removed
- 30ml (2tbsp) oil
- 1 large onion, roughly chopped
- 1 garlic clove, crushed
- 3 large carrots, peeled and diced
- 2 parsnips, peeled and diced
- 350g (12oz) swede, peeled and diced
- 300ml (½pt) dry cider
- 425ml (¾pt) stock
- Few sprigs of fresh rosemary
- Preheat the oven to 180°C (350°F / gas mark 4). Season the pork joint with salt and freshly ground black pepper. Heat the oil in a large frying pan, add the pork and brown well over a high heat on all sides. Transfer to a shallow ovenproof casserole or roasting dish.
- Add the onion and garlic to the pan and fry gently for 5 mins, then add all the diced vegetables and fry for a further 3-4 mins. Pour in the cider and stock and bring to the boil. Season with salt and freshly ground black pepper.
- Spoon all the vegetables and liquid around the pork and add half the rosemary sprigs. Cover the casserole and cook in the oven for 1¼ hrs or until the meat and vegetables are tender.
- Uncover the casserole, place the rest of the rosemary sprigs on top of the pork and cook for a further 10-15 mins.
Nutritional information per portion
- Calories 780(kcal)
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.