Posts Tagged ‘pork roast’

Garlic and sage roast pork recipe with potato gratin and rocket salad

Thursday, October 18th, 2012

 

Garlic and sage roast pork recipe with potato gratin and rocket salad

 

Serves  4
Prep time 25 minutes
Cooking time 1 hour 10 minutes

 

Ingredients

750 g Murray Valley Pork shoulder mini roast*

1 kg pontiac potatoes, peeled and finely sliced

1 small brown onion, finely sliced

300 mL (11/4 cup) cream

2 tsp sea salt

1/2 tsp white pepper to taste

1/2 cup (40 g) finely grated parmesan

2 garlic cloves, finely chopped

1 1/2 tbsp chopped sage

2 tbsp olive oil

1 tsp sea salt

1/2 tsp cracked black pepper

Baby rocket, extra virgin olive oil and white wine vinegar to serve

* Also try using Murray Valley Pork topside, loin or scotch roasts (all boneless and rindless)

 

Method

1. Preheat oven to 160ºC fan-forced/180ºC conventional. Combine potatoes, onion, cream, salt and pepper in a large bowl and toss to coat the potatoes with the cream. Evenly layer the potatoes and onions in a baking tray and top with parmesan cheese. Place on the top shelf of the oven and cook for 10 minutes while you prepare the pork.

2. Combine garlic, sage, oil, salt and pepper in a bowl. Rub herbed oil over flesh of pork, place on a lined baking tray and cook on low rack of oven for 45 minutes or until pork is cooked. Remove pork from oven and rest 15 minutes. While pork is resting, increase the temperature to 200ºC fan-forced/220ºC conventional to brown top of potato gratin.

3. Cut pork into thin slices and lay on serving plates, spoon over a little of the pan juices. Toss together the rocket, oil and vinegar and serve with a generous portion of potato gratin.

See more pork recipes

Crispy pork belly recipe with horseradish, mashed potato and sautéed spinach

Cranberry and almond stuffed balsamic pork belly recipe with roasted tomatoes

Learn more about Murray Valley Pork 

 

Recipe and photo courtesy of Rivalea

Crusted pork scotch roast recipe with sweet potato and broccolini

Wednesday, October 17th, 2012

 

Crusted pork scotch roast recipe with sweet potato and broccolini

Serves 6–8
Prep time 15 minutes
Cooking time 1 hour 45 minutes

 

Ingredients

1.7 kg Murray Valley Pork scotch roast*

1 1/2 cups fresh breadcrumbs

1/3 cup (60 g) pistachio kernels, roughly chopped

1 clove garlic, crushed

1/3 cup flat leaf parsley leaves

Sea salt and cracked black pepper to taste

1 1/2 tbsp olive oil

2 tbsp Dijon mustard

1.2 kg sweet potato, peeled and sliced

Olive oil for drizzling

2 bunches (400 g) broccolini, trimmed

*Also try using Murray Valley Pork topside or loin roasts (all boneless and rindless)

 

Method

1. Place breadcrumbs, nuts, garlic and parsley in a food processor. Pulse until just combined. Set aside.

2. Preheat oven to 170ºC fan-forced/190ºC conventional. Season the pork generously with salt and pepper. Place a large, heavy-based baking dish on the stovetop over high heat. Add oil and brown the meat on all sides, about 15 minutes. Remove from the heat.

3. Brush the top half of the pork with the mustard and press on the bread crumb mixture. Place the sweet potato into the baking tray and drizzle both the pork and sweet potato with olive oil. Roast in the oven for 1 1/2 hrs or until the pork and sweet potato are cooked and the crumbs are golden. Remove from the oven and rest for15 minutes before carving.

4 Blanch the broccolini in salted boiling water. Serve with the sliced pork and sweet potato. Crusted pork scotch roast with sweet potato and broccolini

 

See more pork belly recipes

Learn more about Murray Valley Pork 

 

Recipe and photo courtesy of Rivalea