Herb Roasted Pork With Turnips Apples And Onions Recipe
Summary
Preparation Time15 MinCooking Time2 Hr 30 Min
Ready In2 Hr 45 MinDifficulty LevelMedium
Health IndexAverageServings8
HealthyHigh Protein
Ingredients
| 3 pounds pork rib roast | ||
| 1 tablespoon olive or canola oil | ||
| 1 tablespoon each chopped fresh sage and oregano or | ||
| 1 teaspoon each dried | ||
| Ground cinnamon | 1/4 Teaspoon | |
| Cayenne pepper | 1/8 Teaspoon | |
| 4 tart apples, cored and cut into cubes | ||
| 2 large red onions, coarsely chopped | ||
| Turnips | 6 Small, quartered | |
| 1/8 teaspoon each salt and pepper | ||
| 1/8 teaspoon each salt and pepper | ||
Directions
GETTING READY
1. Preheat the oven to 325°F.
2. With a sharp meat knife or kitchen scissors, trim off all the excess fat from the pork.
3. Season the pork with salt and pepper.
MAKING
4. In a small skillet, heat the oil.
5. Add the herbs and spices and sauté for a minute then take pan off the heat.
6. In a large roasting pan, arrange the pork in the center.
7. Rub the herb mixture over the pork and drizzle some oil.
Place in the preheated oven and roast the pork for 1 hour.
8. Toss the apples, onions and turnips with a little oil and some of the herb mixture.
9. Scatter around the pork and continue roasting for another 1 to 1 ¼ hour until meat and vegetables are tender and lightly charred.
10. Check for doneness by inserting a meat thermometer into thickest portion. It should read about 170°F.
11. Remove pan from the oven and using a slotted spoon, transfer the apples and vegetables to a serving dish. Keep them warm.
12. Transfer the pork to a carving platter, cover with foil, and let stand for 10 minutes.
SERVING
13. Use a carving knife or a steak knife and fork, to slice the pork along the grain and serve with the roasted apples and vegetables.
1. Preheat the oven to 325°F.
2. With a sharp meat knife or kitchen scissors, trim off all the excess fat from the pork.
3. Season the pork with salt and pepper.
MAKING
4. In a small skillet, heat the oil.
5. Add the herbs and spices and sauté for a minute then take pan off the heat.
6. In a large roasting pan, arrange the pork in the center.
7. Rub the herb mixture over the pork and drizzle some oil.
Place in the preheated oven and roast the pork for 1 hour.
8. Toss the apples, onions and turnips with a little oil and some of the herb mixture.
9. Scatter around the pork and continue roasting for another 1 to 1 ¼ hour until meat and vegetables are tender and lightly charred.
10. Check for doneness by inserting a meat thermometer into thickest portion. It should read about 170°F.
11. Remove pan from the oven and using a slotted spoon, transfer the apples and vegetables to a serving dish. Keep them warm.
12. Transfer the pork to a carving platter, cover with foil, and let stand for 10 minutes.
SERVING
13. Use a carving knife or a steak knife and fork, to slice the pork along the grain and serve with the roasted apples and vegetables.
Chef
