Sunday Night Roast

As you can see from the title, I actually had this roast on Sunday but I’ve had so much homework this week that I had to put it on the back burner until now.

This pork roast is bigger then I would usually have, but my dad thinks bigger is better when it comes to meat. I rubbed oil & salt into the rind to get good crackling, baked it on 200 degrees Celsius for the first half an hour, and then on 180 for the next hour & a half.

For the veggies, I roasted potatoes (of course), carrots, onions, and steamed some fresh peas. I was especially happy with the potato results, as I hadn’t been able to get those ‘crispy golden roast potatoes’ you get in nice restaurants. This time I peeled them, microwaved them for a few minutes, and then dried them off with a tea towel. Then I put them in a slightly deeper baking dish, and stirred through a knob of butter and some olive oil, and sprinkled them with a little salt. The results were amazing! And so easy. I am going to bake all my potatoes like this from now on. (I don’t even like potatoes & I liked these!! Now that is amazing.)

Now for the sauce. I personally don’t like apple sauce with my pork (don’t like cranberry either, must be a fruit/meat thing) so I wanted to make something more savory to complement my meat. So I consulted my handy little Family Circle “The Essential Book of Sauces & Dressings”. I found a Mustard Sauce recipe which sounded interesting, except I had to change a few ingredients. Here’s the ‘new but not necessarily improved’ sauce recipe:

1 brown onion, chopped finely (was meant to be 6 spring onions)

1 cup chicken stock

Swig of white wine (was meant to be 1 tablespoon white wine vinegar)

2 tablespoons wholegrain mustard

1 cup cream (was meant to be sour cream)

Salt & pepper to taste

Brown the onion in a little butter. Add next 3 ingredients & simmer until reduced by half. Add cream & salt & pepper and simmer until it thickens slightly. Pour over your perfect roast pork & enjoy!

You might notice the rather black onion at the back of my plate!! I stupidly put the onions in at the same time as the roast, yet the rest of the veggies I only put in after the first 30 minutes had passed. I know for next time!

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2 Responses to “Sunday Night Roast”

  1. Michael Says:

    I tried doing some potatoes up like you did here (more or less). You’re right! best home cooked potato I have ever made 😀

  2. lusciouslawns Says:

    Good work Michael 😀

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