Pork roast, a recipe that is always welcome on the table. In this recipe, I suggest a roast with a pre-cook in the pan, followed by final cooking in the oven together with potatoes. The result will be flavorful and fragrant meat.
- Difficulty: Easy
- Cost: Economic
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cut pork loin (about 1.76 lbs)
- 0.7 oz soffritto mix (celery, carrot, and onion)
- 2 leaves sage
- 1 leaf bay leaf
- 1 sprig rosemary
- 1.1 lbs potatoes
- 3.4 tbsp red wine
- 0.6 cup water
- 1 clove garlic
- black pepper
- to taste extra virgin olive oil
- to taste salt
Tools
- Pan
- Baking Dish
Steps
To prepare the oven-roasted pork with potatoes, start by pouring a generous drizzle of extra virgin olive oil into a non-stick pan with the soffritto mix, i.e., finely chopped celery, carrot, and onion. Turn the heat on to medium, and as soon as the contents of the pan begin to sizzle, add the pork loin piece. Brown on all sides, and season with salt and freshly ground black pepper. Once browned, pour in the wine and let it evaporate. As soon as it has evaporated, add the room temperature water, along with the previously washed herbs. Let it cook covered and over medium heat for 7-8 minutes.
Meanwhile, wash the potatoes well that will be cooked with the skin on, and cut them into coarse pieces.
After 7 minutes of cooking in the pan, transfer the piece of meat along with all the contents of the pan into a baking dish. Then add the potatoes and the garlic clove. Salt the potatoes to taste. Then transfer the dish into a preheated static oven at 392°F and let it cook for 40-45 minutes. If the liquid dries out too much during cooking, it is advisable to add a little water
Once ready, slice the roast and serve it with the potatoes and the resulting gravy, which will add more flavor to the meat.
Accompany the dish with a couple of slices of bread that will be useful for the final scarpetta with the gravy.
