Pot-roasted pork scotch with potato, fennel and tomato
There’s like a Sunday roast with your nearest and dearest. This pot-roasted pork scotch with potato, fennel and tomato will become a new family favourite.
Serves: 6
Ingredients:
- 1.5 - 1.8 kg pork scotch roast, trimmed
- 2 tablespoons olive oil
- 4 cloves garlic, halved
- 2 sprigs rosemary
- 2 sprigs thyme
- 400g can tomatoes, diced
- 1 cup white wine or chicken stock
- 3 bulbs pennel, washed and halved
- 10 chat potatoes, halved
- Chopped parsley to serve
Method:
- To begin, Trim pork roast well and season with salt and pepper.
- Heat oil in a large deep pan over medium heat and add the garlic to the pan.
- Brown the pork roast well on each side.
- Add the herbs to the pan along with the tomatoes and white wine.
- Reduce the heat to a simmer and cook covered for 20 minutes.
- Remove lid and turn roast, add the fennel bulbs and potatoes to the pot cover and cook for a further 20-25 minutes until potatoes are tender.
- Remove roast and allow to rest prior to slicing.
- Serve with fennel and potatoes and a little of the cooking liquid.
- Garnished with finely chopped parsley and crusty bread.
Mmm, doesn’t that just sound incredible? Really, is there anything better than a Sunday roast? What’s your favourite meat to roast? Let us know in the comments below.
Recipe courtesy of Australian Pork.
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