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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.


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