Roast Pork

A proper Sunday lunch consists of a nice piece of roasted meat, potatoes, a vegetable side dish, and a large bowl of salad. To impress your guests, prepare a first-class roast pork, and the plates will be empty in no time. Dont count on leftovers!

Details

  • Preparation Time: 25 minutes
  • Cooking Time: 105 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Marinade

  • 2 pod Garlic, fresh

  • 2 spoons Oil, vegetable oil, canola

  • 1 teaspoon Salt, table

  • 0.5 teaspoons Spices, pepper, black

  • 0.75 spoons Spices, cumin, seeds

  • 1.5 kg Meat, pork, curry without bones

  • 2 piece Carrot, fresh

  • 0.25 piece Green, tuber

  • 1 piece Onion, raw

  • 1 slice Lemon, fresh, without shell

  • 0.5 bouquet Thyme, fresh

  • 1 spoon Oil, vegetable oil, canola

  • 2 dl Alcohol, Wine, White

Steps

  1. Peel the garlic and finely grate it (you can also finely chop it). In a small bowl, prepare a marinade for the meat using the garlic, salt, pepper, ground cumin, and oil. Rinse the piece of meat under running water and dry it well with paper towels. Make a few cuts along the length of the skin with a knife. Rub the prepared marinade all over the meat.

  2. Preheat the oven to 230 degrees Celsius. Clean the carrots, wash them (peel if necessary), and cut them into quarters. Peel the onion and cut it into quarters. Clean the celery, peel it, and cut it into larger pieces. Place all the vegetables in a deep roasting pan. Add thyme sprigs and a slice of lemon, then drizzle everything with oil. Mix the vegetables well and spread them out in the pan. Place the piece of meat in the pan, then put the pan in the preheated oven for 30 minutes.

  3. After half an hour of roasting, reduce the oven temperature to 170 degrees. Pour wine into the pan and roast the meat for another 75 minutes (25 minutes for every 0.5 kg of meat). During roasting, baste the meat several times with the liquid that has collected in the pan.

  4. Transfer the roasted meat to a board, loosely cover it with a piece of aluminum foil, and let it rest for 15 minutes. While the meat is resting, prepare the sauce. Pour a little hot water into the pan and use a spatula to scrape the bottom well to loosen all the browned bits. Mash the vegetables, then strain the contents of the pan into a clean bowl.

  5. Slice the meat into pieces of your desired thickness and serve with your chosen side dish and sauce.

Nutrition Information (Per 100g)

  • Calories: 139.35 kcal
  • Fat: 5.71 g
    • Saturated Fat: 0.86 g
  • Carbohydrates: 1.78 g
    • Sugars: 0.43 g
  • Protein: 17.14 g
  • Fiber: 0.32 g