John Myers
Contents
show
Roast Pork with Oven Vegetables and Sauce
The perfect roast pork with oven vegetables and sauce recipe with a picture and simple step-by-step instructions.
roast pork
- 2 kg Roast pork
- 8 Pc. Onion
- 2 tbsp Mustard
- 2 tbsp Paprika powder
- 2 tbsp Tomato paste
- 2 tbsp Lingonberry jam
- 500 ml Beer strong beer
Oven baked vegetables
- 200 g Carrot
- 400 g Pointed peppers
- 200 g Mushrooms
- 150 g Cherry tomatoes
- 200 g Potato
- Olive oil
- Oregano
- Salt and pepper
- Thyme
roast pork
- Peel the onions, cut into cubes and store in a bowl. Season the roast pork with salt and pepper and then sear it on all sides in a hot pan. Then place the roast in a roasting pan and fry the onions in the pan in which the meat was fried. Then add the tomato paste, mustard and cranberry jam and stir. Then deglaze everything with the beer, pour over the roast in the roasting pan and cook at 150 degrees for 3 to 4 hours. Pour the sauce over the meat with a sauce ladle every 30 minutes.
Oven baked vegetables
- Wash and clean the vegetables. Then cut the potatoes into wedges and place on a tray. Cut the carrots into strips and place them on the baking sheet. Season with the salt and pepper and pour the herbs on top. Pour some olive oil over it and place in the oven at 180 degrees. After 20 minutes add the mushrooms, peppers and tomatoes and place in the oven for another 10 to 15 minutes.
sauce
- After 3-4 hours, take the meat out of the oven and pour the stock into a saucepan and put the meat back in the oven. Bring the stock to the boil in the pot for 10 to 20 minutes and season to taste.
Facebook Comments