Baked pork with potatoes and carrots
2 servings
45 minutes
Roasted pork with potatoes and carrots is a traditional Russian dish infused with the aromas of rosemary and garlic. Historically, roasting meat and vegetables in an oven was a common cooking method that preserved the juiciness of the ingredients and enhanced their flavors. The pork develops a crispy crust while remaining tender inside, and the potatoes and carrots caramelize, filling the dish with sweet, smoky notes. A light hint of red onion and the spice of black pepper add zest. This hearty and warming dish is perfect for a family dinner and can be served with a light salad or pickled vegetables. Roasted pork with potatoes and carrots embodies homey comfort and gastronomic simplicity, where each ingredient plays its important role.
1
Preheat the oven or air fryer to 180 degrees.
2
Spray a small baking tray with olive oil and sprinkle a little salt.
- Olive oil: 3 tablespoons
- Sea salt: to taste
3
Cut the potatoes (no need to peel) into slices 8–10 mm thick and spread them on a baking sheet. Cut the carrot lengthwise and place it there as well. If desired, cut the onion into several pieces and place it on the vegetables. Finely chop the garlic and rosemary leaves and sprinkle them in the center of the vegetables. Season the vegetables with salt to taste and drizzle with olive oil.
- Potato: 4 pieces
- Carrot: 2 pieces
- Red onion: 1 head
- Garlic: 3 cloves
- Fresh rosemary: 2 stems
- Sea salt: to taste
- Olive oil: 3 tablespoons
4
Cut the pork into 2 thick pieces and dry with paper towels. Make frequent incisions along the fat layer at the edge of the meat piece with a sharp knife, trying not to damage the meat fibers. Season the meat with salt and pepper, and drizzle with olive oil. Place on rosemary and garlic.
- Pork: 400 g
- Sea salt: to taste
- Ground black pepper: to taste
- Olive oil: 3 tablespoons
- Fresh rosemary: 2 stems
- Garlic: 3 cloves
5
Cook for 30–40 minutes. You can occasionally turn the meat to brown it on both sides.