Roast pork loin and winter vegetables
WINE MATCH: Selaks Reserve ChardonnayThis dish is best complemented by our beautifully balanced, Selaks Reserve Chardonnay, which is a distinctive Hawke’s Bay style showcasing lifted aromas of stonefruit and citrus, bursting with white peach and nectarine flavours, with a touch of oak.
Ingredients
Method
Ingredients
- 2 large pork loin chops
- 1 large kumara
- 1 red pepper
- 1 carrot
- 1 parsnip
- 1 red onion
- 1 beetroot
- 1 Tbsp caramelised balsamic vinegar
- 2 Tbsp of extra virgin olive oil
- Salt & freshly cracked pepper
- Fresh thyme, chopped
- 1 pear, quartered
Method
- Preheat oven to 180°C. Cut all of the vegetables into bite-sized pieces, put them into a large roasting dish and toss with the balsamic vinegar, 1 Tbsp of olive oil, thyme, salt and pepper.
- Place the two pork chops in the roasting dish and cover with the remaining olive oil, season with salt and pepper, and top with the pear.
- Roast in the oven for 45-60mins, until cooked.
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Tips:
- Serve with your favourite New World gravy on the side or drizzled on top.
FAQs:
- Should pork loin be covered when roasting?
- For a crisp surface on your pork loin roast, be sure the oven is fully preheated before putting the meat in and do not cover it while roasting.
- Is it better to cook pork loin fast or slow?
- Pork loin should be slow-roasted in order to become tender. It should not be cooked quickly or roasted at high temperatures.
- Pork loin should be slow-roasted in order to become tender. It should not be cooked quickly or roasted at high temperatures.