Delicious Roast Pork with Potatoes

It will be hard to decide what you like more: the juicy roast pork or the savory potatoes surrounded by a rich meat sauce. For a complete meal, serve it with a bowl of leafy salad.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 120 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 1.5 kg Meat, pork, pork fish

  • pieces Garlic, fresh

  • 1 spoon Oil, olive

  • pieces Salt, table

  • 0.5 teaspoons Spices, thyme, dried

  • 1 twig Rosemary, fresh

  • 8 pieces Potatoes, white

  • 0.5 piece Onion, raw

  • 300 ml Soup base, chicken, cube

  • 80 g Butter, unsalted

Steps

  1. Preheat the oven to 180 degrees Celsius. Peel the garlic and slice it thinly. Make several shallow cuts in the pork with a sharp, thin knife and insert the garlic slices into the cuts.

  2. Remove the leaves from the rosemary sprig and chop them finely. Rub the meat on all sides with oil, pepper, salt, thyme, and rosemary. Place the seasoned meat in a suitably sized baking dish and put it in the preheated oven for 1 hour.

  3. Peel the potatoes, wash them, and cut them into slices about half a centimeter thick. In a small pot, heat the broth base and butter together. Peel the onion and chop it finely.

  4. After one hour of baking, remove the dish from the oven. Pour about 60 milliliters of the hot broth and butter mixture over the meat. Arrange the sliced potatoes around the meat and sprinkle the chopped onion over them. Pour the remaining hot mixture over the potatoes. Return the dish to the oven for another 45-60 minutes. The dish is ready when the potatoes are tender and the internal temperature of the meat reaches 75 to 85 degrees Celsius.

  5. Remove the dish from the oven and transfer the roast to a cutting board. Loosely cover it with a piece of aluminum foil and let it rest for 10 minutes. Stir the potatoes in the dish with a spatula several times to coat each slice with the sauce. While stirring, some starch will be released from the potatoes, which will help thicken the sauce. Season the potatoes with pepper and salt to taste.

  6. Coarsely chop the parsley. After 10 minutes of resting, slice the meat. Serve it on plates with the roasted potatoes, sprinkled with chopped parsley. Serve the prepared dish.

Nutrition Information (Per 100g)

  • Calories: 110.62 kcal
  • Fat: 3.66 g
    • Saturated Fat: 1.72 g
  • Carbohydrates: 7.53 g
    • Sugars: 0.55 g
  • Protein: 9.72 g
  • Fiber: 0.98 g