Pork, sage and potato pot-roast
- 1 kg pork loin roast, skin on
- 1 tablespoon extra-virgin oil
- 6-8 sage leaves
- 700g potatoes
- 1 large onion, chopped roughly
- 3 rashers rindless bacon, chopped up
- 2 cup white wine (or vegetable stock)
- 1 tsp salt
- cracked pepper
Preheat oven to 180°C. On the stove, bring an ovenproof, heavy-based large casserole dish to medium heat, and add oil. Add pork and brown all over.
Cover and place in oven. Allow to cook for 45 minutes, turning every 20 minutes. After 45 minutes, add the remaining ingredients to the casserole dish, stirring them together and covering the pork. Add salt and pepper.
Roast for a further 45 minutes – 1 hour, or until the vegetables are tender.
Remove from oven – but don’t open the lid – and allow to rest at least 10 minutes.
Slice roast and serve with vegetables, drizzled with liquids from pan.
- Apple sauce is the perfect accompaniment to this meal. Yum!
- If you don’t like a bit of fat in your pot roast, you can remove the skin, and make crackling another time.
- You can make crackling by drying the skin well and sprinkling the surface generously with sea salt. Put onto a baking sheet into the oven at 220°C until crispy. Don’t do this at the same time as the roast as the crackling needs a temperature that is too high for the roast.
- When referring to a large heavy-based saucepan, I mean cast-iron. This type of dish is really important in the cooking process of the pork.
- Using white wine as the liquid gives this dish the best flavour. As the pork is so lean, there is little fat in this dish to give extra flavour.
This recipe was created by Kristine Duran-Thiessen for Kidspot, New Zealand’s best recipe finder.
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