Pork loin roast with vegetables
8 servings
165 minutes
Pork roast with vegetables is a dish that combines the rich flavor of meat with aromatic vegetables and spices. Chinese cuisine is famous for its roasting technique that gives the pork an incredible crispy crust and juiciness inside. A marinade of garlic, cloves, rosemary, and vegetable oil penetrates the meat's cuts, infusing it with a spicy aroma. Vegetables like carrots, celery, and parsley are slowly stewed, absorbing the meat juices and spices to create a rich side dish. Bay leaves and meat broth complement the composition, adding depth of flavor to the dish. This roast is perfect for a festive dinner or a cozy family gathering, filling the home with warmth and delicious aromas.
1
Preheat the oven to 225 degrees.
2
Make crosswise cuts on the pork loin (I do it in a cross pattern - it looks nicer).
3
Mix 2 crushed garlic cloves with salt, pepper, cloves, add rosemary and vegetable oil. Coat the meat with this marinade — I insert cloves and rosemary (if fresh) into the cuts.
- Garlic: 4 cloves
- Sea salt: to taste
- Ground black pepper: to taste
- Carnation: 10 pieces
- Fresh rosemary: 0.5 bunch
- Vegetable oil: 2 tablespoons
4
Dice the carrot, onion, parsley root, celery, and garlic (the remaining 2 cloves).
- Carrot: 2 pieces
- Onion: 2 heads
- Parsley root: 1 piece
- Celery: 2 stems
- Garlic: 4 cloves
5
Pour water into the baking tray up to 3-4 cm and add salt. Place the pork loin in the tray skin side down and bake at 200 degrees for 15 minutes. After 15 minutes, turn it over and leave it in the oven for another 15 minutes.
6
Then add vegetables and bay leaf to the roast. I add peas only for beauty. You can also add red-orange-yellow pepper and leek. After 15 minutes, pour everything with meat broth. For a crispy crust, baste the meat with sauce every 10 minutes. Leave the meat in the oven for 120 minutes, remove the vegetables from the tray, and keep the sauce and meat.
- Bay leaf: 3 pieces
- Frozen green peas: 150 g
- Meat broth: 250 ml
7
Slice the cooked meat into thin pieces and serve with gravy and vegetables.