Potato Pork Roast With Apple Sauce Recipe
Summary
Ingredients
| Pork loin chops | 1 1/2 Kilogram | |
| Oil | 1 Tablespoon | |
| 2 teaspoons coarse cooking salt | ||
| Kumara | 200 Gram | |
| Potatoes | 2 Large | |
| 1 tablespoon oil, extra | ||
| Parmesan cheese | 1 Tablespoon, grated | |
| Broccoli | 100 Gram | |
| APRICOT SEASONING | ||
| 1/3 cup stale breadcrumbs | ||
| Dried apricots | 1/4 Cup (16 tbs), finely chopped | |
| Pecans and walnuts | 2 Tablespoon, chopped | |
| Parsley | 1 Tablespoon, chopped | |
| 3 teaspoons sweet sherry | ||
Directions
Place pork in baking dish, bake in hot oven for about 20 minutes or until rind of pork begins to crackle.
This can take a little less or more time.
Reduce oven temperature to moderate, bake further 1 hour or until the juices are clear when pork is pierced with skewer in meatiest part.
Add kumara and potatoes to the baking dish after the temperature has been reduced to moderate.
Sprinkle potatoes with cheese; these will take 45 minutes to 1 hour to cook, depending on size of vegetables.
Do not turn pork or vegetables during cooking.
An occasional (once or twice will do) basting or brushing with some of the pan drippings will be enough to brown the food.
This can take a little less or more time.
Reduce oven temperature to moderate, bake further 1 hour or until the juices are clear when pork is pierced with skewer in meatiest part.
Add kumara and potatoes to the baking dish after the temperature has been reduced to moderate.
Sprinkle potatoes with cheese; these will take 45 minutes to 1 hour to cook, depending on size of vegetables.
Do not turn pork or vegetables during cooking.
An occasional (once or twice will do) basting or brushing with some of the pan drippings will be enough to brown the food.
Chef
