Pork roast
Still no inspiration for the main dish at Christmas, here is a delicious recommendation: this pork roast will steal the show at Christmas dinner. It takes a while to make, but then you have something!
Ingredients:
- 1 bag Cêlavíta Granny's cooking potatoes floury 500 g
- 2 tbsp butter
- 800 grams of pork roast
- Salt and pepper, to taste
- 300 g sprouts, cleaned and halved
- 1 red onion, peeled and cut into half rings
- 1 tbsp honey
- 1 tbsp mustard
- 1 tbsp water
- 1 large apple
- Optional: red onion/cranberry compote
Extra needed:
Spacious roasting pan suitable for the oven, cooking brush, core thermometer, aluminium foil
Preparation
Step 1:
Preheat the oven to 155C. In a roasting tin, heat the butter. Fry the roast in the butter until golden brown on all sides and salt and pepper the roast in the meantime.
Step 2:
Add the potatoes, sprouts and sliced red onion to the roasting pan. Place the roasting tin in the oven. Roast the roast for about 50 minutes until done. If you have a core thermometer use it. Set the temperature to 58C for rosé and 70C for well done.
Step 3:
Mix the honey, mustard and water. Brush the roast with this honey-mustard mixture every 10-15 minutes. Then also immediately stir the potatoes and sprouts in the roasting pan.
Step 4:
When the meat is ready, remove the roast from the roasting pan and wrap the roast with aluminium foil to rest. Increase the oven temperature to 200C with top heat grill. Place the roasting tin without the roast back in the oven. Peel the apple and cut away the core. Cut the apple into coarse cubes. Add the diced apple to the roasting pan.
Step 5:
Bake the potatoes and Brussels sprouts in the oven until golden brown. Cut the roast into nice slices and place the slices back in the roasting pan on top of the vegetables. Serve the roasting pan on the table. This dish is best served with a compote