Pork, Pear & Parsnip Roast

Standard

Fruit should not just be reserved for dessert.

I won’t lie, this is a little faffy – it was kind of on the hop and I haven’t really had a chance to perfect the method I’m afraid…if anyone has any ideas as to how to streamline it I would love to hear them! Having said that, for a roast this is pretty quick…

Serves 4-6

Ingredients

4 pork tenderloin steaks (approx. 700g), cut width-ways into strips – about 5 or 6 per steak
2 large parsnips, cut into wedges
2 large carrots, cut into wedges
3 large potatoes, cut into wedges
2 large onions, cut into wedges
3 large pears, cut into – you guessed it- wedges!
couple of handfuls of apricots

Marinade

2 garlic cloves, finely chopped
thumb-sized piece of ginger, finely chopped
100ml cider (roughly)
juice of 1 lemon
good glug of oil
good slug of golden syrup
handful fresh rosemary leaves, roughly chopped
handful fresh thyme leaves, roughly chopped
2 bay leaves, gently crushed
salt and pepper

Method

Chop everything first – vegetables then meat, just to be safe. This is where having a couple of assistants comes in very handy – so if you’re cooking for a group get them to earn their grub! Parboil the carrots, parsnips and potato for about 10 minutes, until they’re slightly tender (basically just make sure you don’t turn them to mush).

Preheat the oven to 200oC/400oF/gas mark 6. Get a couple of oven trays or large roasting trays out and put them in an easily accessible place. Mix up all the marinade ingredients (don’t throw away your lemon skins!) in a large bowl. Put a large frying pan on a high heat. Toss the pork in the marinade, give it a good rub around with your hands (just wash them afterwards, a’ight) and add to the frying pan. Seal the outside of the meat, turn the pieces over every now and again to make sure you get every side. You may need to do this in batches – add the sealed meat to one of the trays and repeat.

Repeat the process – marinade then frying pan – for the pears and onions, about 5 minutes should do it. Again, depending on the size of your saucepan you may need to do this in batches.

Drain your vegetables and add to the remaining marinade with the apricots. Give a good shufty then divide everything up evenly over the roasting trays. Pour over any left over marinade, another glug of oil, a good few twists of pepper, the bay leaves and the lemon skins, give one final shufty and put in the oven for about 20-25 minutes.

After 20-25 minutes, take out the trays, give a good shufty, return to the oven and turn up to 220oC/425oF/gas mark 7 for a final 10-15 minutes. Take out and serve – succulent meat, caramelised fruit, roast vegetables all in one incredible ensemble.

Sorry, no picture – couldn’t stop myself from getting stuck in!

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