Pot roast with winter roots Recipe

(62 ratings)
Sending your rating

serves:

4

Skill:

easy

5-a-day:

2

Prep:

30 min

Cooking:

1 hr 30 min

Nutrition per portion

RDA
Calories 780 kCal 39%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

What could be more warming on a winter’s night than this cider-laced pork casserole?

Ingredients

  • 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

Method

  • 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.

More Recipe Ideas