Skip to main content

Rosemary, Thyme & Dijon Pork Roast


Prep time: 8 minutes
Cooking: 90 minutes (depending on the joint)

INGREDIENTS
  • Pork joint of preference
  • 4 TBSP olive oil
  • 3 TBSP soy sauce
  • 2 cloves of garlic (minced)
  • 2 TBSP dijon mustard
  • 1 TBSP rosemary leaves
  • 2 sprigs rosemary (to sit on the bed of vegetables)
  • Salt and black pepper to taste
  • 2 red onions (cut into wedges)
  • 1 red pepper (chopped into 1 inch slices)
  • 1 yellow pepper (chopped into 1 inch slices)
  • 2 parsnips (chopped into 1 inch cubes slices)
INSTRUCTIONS
  1. Add 3 TBSP olive oil, soy sauce, dijon mustard, garlic, salt and pepper to a bowl and whisk.
  2. Put the joint in a resealable plastic food bag and add the marinade, making sure to properly coat.
  3. Leave in the fridge for at least 1 hour.
  4. Preheat the oven to 175C.
  5. Put the joint into a baking dish, add the chopped vegetables around it.
  6. Baste the joint with the remaining marinade.
  7. Sprinkle the rosemary leaves over the joint and vegetables.
  8. Place a sprig of rosemary at each side of the roast on the bed of vegetables.
  9. Drizzle the final TBSP olive oil over the joint and vegetables.
  10. Add salt and black pepper to taste.
  11. Add the tray to the oven for the recommended amount of time as per your joint's instructions. 
  12. Use the juices from the tray to make your gravy.
  13. Serve with seasonal vegetables.


Labels:

Comments

Post a Comment

Popular posts from this blog

Beef & Chorizo Bolognese

Prep time: 10 minutes Cooking time: 25 minutes INGREDIENTS 500g Lean beef mince 2 Carrotts 1 Red pepper 600g Chopped tomatoes 100g Chorzio 85g Smoked (diced) pancetta 3 Cloves of garlic 1 Large red onion 1 TBSP Worcestershire sauce 1 Beef stock cube 1 TSP Dried oegano 1 TSP Dried Basil Salt & pepper (to taste) INSTRUCTIONS Roughly chop the carrots, onion, pepper, garlic and the chorizo. Add them to the pan with the pancetta and cook on a medium heat for 5 minutes. Stir the mince into the mixture and crumble over the stock cube. Season with salt, pepper, oregano and basil.  Cook for a further 10 minutes until the mince is nicely browned. Add the chopped tomatoes and the worcestershire sauce, mix well then cook for a further 10 minutes. Top with fresh basil leaves and parmesan.  Enjoy :)
Post a Comment
Read more

Grilled Sea Bass with Lemon Garlic butter

Prep time: 5 minutes Cooking: 10 minutes INGREDIENTS 2 fillets of Sea Bass 3 TBSP butter Juice of 1 lemon 3 cloves garlic (minced) 1 TBSP chopped parsley 1 TSP paprika 1 TSP garlic powder 1/2 TSP salt 1/2 TSP ground black pepper INSTRUCTIONS Combine the garlic powder, paprika, pepper, and salt in a bowl the sprinkle onto both sides of the fish. For the lemon garlic butter, combine the butter, minced garlic, lemon and parsley to a saucepan and heat until the butter is melted, remove from the heat once melted. Add salt & pepper to taste. Lightly butter the grill rack so the fish doesn't stick. Preheat the grill to a medium/high heat then add the fish. Grill for 4 minutes, then baste the fish with the lemon garlic butter, grill for a further 1 minute then turn the fillets over, baste then return to the grill for a further 5 minutes or until cooked, basting regularly. You can if you wish turn it over once more at this point to brown the fluffy side...
Post a Comment
Read more

Chinese Curry Sauce

This is such an amazingly easy curry sauce to make and tastes exactly like "take away" Chinese curry sauce. You can make it in huge batches and put it in the freezer for future use. Great for all sorts of Chinese curries as well as good old chips & curry. Prep time: 5 minutes Cooking time: 3 minutes INGREDIENTS  1 TSP hot Madras curry powder 1 1/2 TBSP Chinese five spice powder 1 1/2 TBSP ginger powder 1 TBSP garlic powder 3 TBSP plain flour 55g margarine / butter 250ml chicken stock  INSTRUCTIONS - SAUCE (Images below the instructions for guidance) In a small glass, thoroughly mix the madras, five spice, ginger powder and garlic powder until nicely mixed. Put to one side. Melt the butter/margarine in a pan then remove from the heat. Add the flour and mix until it forms a paste (roux). Return back to a low-medium heat and cook the roux for a further 2 minutes stirring regularly. Add the spice mixture to the roux and thoroughly mi...
Post a Comment
Read more