The succulent Slices of boneless pork are permeated with fragrant herbs and spices, as well as a quick medley of tender seasonal root veggies. It only takes a couple of hours to braise in the oven, and looks as lovely on the table as the traditional bird. With an inexpensive cut of pork this is a perfect entrée to serve inexpensive meals for a large family. Smart Recipes, European Recipes, Pork Recipes, Recipes Pork European Braised Pork Roast And Root Vegetables Braised Pork Roast And Root Vegetables Recipe | PT3H15M Serves 4 Ingredients: 5 Pounds Boneless Pork Shoulder 1 Tablespoon Salt & Freshly Cracked Black Pepper 2 Tablespoons Whole Juniper Berries 4 Teaspoons Caraway Seeds 8 Cloves Garlic 8 Bacon Strips 0.25 Cup Olive Oil 3 Carrots 3 Parsnips 3 Stalks Celery 1 Large Potato 1 Medium Onion 0.5 Cup Chicken Stock 0.5 Cup Good Quality Dry Red Wine 2 Tablespoons Apple Cider Vinegar 2 Tablespoons Cornstarch 4 Thyme Sprigs 2 Bay Leaves Season the roast with salt and black pepper evenly then rub with juniper berries, caraway seeds and garlic. Arrange 4 bacon slices along the short sides about 2-inch apart, across the pork. Now make a tight bundle starting from the short edges. Arrange roast bundle onto a platter, seam face-down. Now, lay the last four bacon Slices across the length of the roast. With kitchen twine, tie the roast at 2- inch intervals apart. Sprinkle the outside of roast with salt and black pepper and keep aside. Arrange a large roasting pan over two stove burners over medium-high heat. Place the pork in the pan, bacon side down and sear for about 20-25 minutes or until browned. Preheat your oven to 350 degrees. With a large fork, push the roast to one side of the pan. Add all vegetables and cook for about 15 minutes. Add wine and scrape up any brown bits from the bottom of the pan. Cook for about 2-3 minutes. Add broth, thyme sprigs and bay leaves and stir to combine. Remove from heat and arrange the roast on top of vegetables. With a piece of foil, cover the pan and transfer into the oven. Roast for about 2 hours. Remove from oven and transfer the meat onto a cutting board for about 20 minutes. Cut roast into desired sized slices. Remove the thyme and bay leaves from roasting pan and arrange the roasted vegetables onto a large serving platter. Place pork slices on top of vegetables. In a small bowl, dissolve cornstarch into little water. For gravy: Place the roasting pan over two burners of the stove and bring to a boil over high heat. Add the cornstarch mixture to roasting pan, beating continuously. Cook for about 3-4 minutes, stirring continuously. Through a fine sieve, strain the sauce. Add vinegar and a little salt and pepper and stir to combine. Serve pork roast and vegetables alongside gravy.

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