Pork Roast with Roasted Veggies
Well roasted pork remains succulent and full of juicy flavour. The crisp layer of crackling is the finishing touch!
- Serves: 4-6 |
- Difficulty: moderate
- Prep Time : 20 mins |
- Cook Time : 50 mins
1,5-2 kg pork loin roast, boneless
Sea salt and black pepper
Veggies of choice – we used:
1 punnet mini carrots
2 sweet potatoes, cut into rings
2 parsnips, quartered lengthwise
2 sprigs fresh thyme
1 tin water chestnuts
2 C peas, fresh or frozen, precooked
20-25 small potatoes, (we prefer Nicola)
¼ cup (50 g) sugar
¼ cup (50 g) butter
2 Tbsp (30 ml) water
Remove the pork loin from the fridge 30 minutes before placing in the oven.
Preheat the oven to 200 °C.
Place the carrots, sweet potatoes, parsnips and thyme into a roasting pan and drizzle with olive oil. Score the fatty layer of the roast with a sharp knife. Place into the roasting pan with the vegetables, drizzle with olive oil and season with salt and pepper.
Place in the oven for 10-15 minutes, until the crackling has popped, then reduce the heat to 160 °C for a further 20-25 minutes, depending on the size of the roast. If the crackling looks as though it is getting too dark, cover the top of the roast loosely with foil. (You don’t want to create a steam oven)
Add the water chestnuts and the peas to heat through. Allow to rest for 8-10 minutes before serving.
Boil the potatoes in salted water until fork-tender, about 15 minutes. Drain, allow to cool and peel.
Add the sugar to a large saucepan set over low heat. When the sugar starts to darken and caramelise at the edge, stir in the butter. Stir until smooth and allow to bubble for a few seconds. Add the water and stir until well combined and the caramel is smooth and glossy. Add the potatoes to the saucepan. Shake the saucepan to coat the potatoes evenly with the caramel. Allow the potatoes to brown, shaking the pan regularly to prevent sticking, for about 6-8 minutes.