PORK ROAST, ROASTED VEGETABLES, GRATIN STUFFED POTATOES

Recipe prepared by: MARJETA CEVC Published: 14. 02. 2020
pork back
bay leaf
cumin
salt
pepper
oil
vegetable soup
Preparation time 180 min
+ -
Serving size per 6 persons
Suitable for Omnivore
Meat dishes

PORK ROAST, ROASTED VEGETABLES, GRATIN STUFFED POTATOES

Great idea for next Sunday's lunch - pork roast with roasted vegetables and potatoes prepared in a slightly different way. To lick your fingers!

PORK ROAST

  • 1 kg pork back or boneless neck
  • česen
  • bay leaf
  • cumin
  • salt
  • pepper
  • oil
  • vegetable soup (carrots, parsley, celery, ...)

BAKED VEGETABLES

  • 1 kg tuber vegetables (red and yellow carrots, celery root, parsnip ...)
  • 20 dag shallot
  • garlic
  • thyme
  • rosemary
  • salt
  • pepper
  • vegetable oil

GRATED STUFFED POTATOES

  • 40 dag potatoes
  • 3 dag pancetta
  • 5 dag cottage cheese
  • salt
  • pepper
  • chives
  • thyme
  • 5 dag tolmin cheese
Meat dishes

PORK ROAST, ROASTED VEGETABLES, GRATIN STUFFED POTATOES

Great idea for next Sunday's lunch - pork roast with roasted vegetables and potatoes prepared in a slightly different way. To lick your fingers!

Preparation of pork roast

The cleaned meat is rubbed with salt, pepper, chopped garlic, bay leaf and cumin. Allow to marinate for one hour or more.

Place the marinated meat on a greased baking sheet. Add sliced vegetables for soup and onions. Cover with aluminum foil and bake at 120 ° C for two hours. The foil is then removed, the temperature raised and baked. Cover the roasted meat with foil and let it rest for 15 minutes.

Roasting Sauce: Pour a little broth over the roasting pan and cook or deglaze all the remaining roasted meat juices. Strain the liquid and thicken if necessary. It can also be thickened by grinding roasted vegetables.

Preparation of roasted tuber vegetables

Peel vegetables and dice (2 x 2 cm). Place on a greased baking sheet add the shallots, garlic and spices.

Bake in the oven. Bake at 180 ℃ 25 minutes.
At first, you can cover with foil to soften the vegetables, finally reveal them to bake.

Preparation procedure for gratin stuffed potatoes

Wash the smaller potatoes well and cook with the crust.

Cool it slightly, cut in half and hollow out the middle. Mash the chopped middle of the potato, mix it with the fried bacon, cottage cheese and season.

Put the prepared mixture in the cut potato halves and sprinkle with cheese.

Bake the potatoes in a preheated oven for 15 minutes at 180 ℃.

Sunday dish serving: Place the roasted vegetables on a serving tray with pork roast and roasted potatoes and pour over the baking sauce. The sauce can also be served separately in a pan.

Marjeta Cevc has many years of experience as a teacher, lecturer, instructor, mentor to high school and vocational college students in the field of culinary. She is employed at BIC Ljubljana, where she passes on her rich knowledge and culinary skills to various groups. She is the author and co-author of articles, books and a member of judges’ commissions and mentor to students at national and international culinary competitions (The Slovenian Hospitality and Tourism Convention, Euroskills…).

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