Pork roast. Pork is a type of meat used to prepare dishes considered simple and mainly regional, once raised at home thus forcing creativity in preparing meals. Today, farms produce as lean as possible white meats that are certainly less costly than many others, like beef and others. This makes consumption high and preferred by consumers. The Chinese had already begun using it hundreds of years before Christ, while in our country the consumption is still moderate because we focus more on cured meats (mortadella, salami, lard, bacon…). We use pork legs to make both raw and cooked hams, with the neck the coppa, but not only. In the butcher shop, the neck is also used to prepare roasts, as it is a particular cut with alternating layers of fat ideal for this type of cooking.
- Difficulty: Easy
- Cost: Economic
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: All seasons
- Energy 357.95 (Kcal)
- Carbohydrates 3.21 (g) of which sugars 1.28 (g)
- Proteins 41.47 (g)
- Fat 15.32 (g) of which saturated 3.42 (g)of which unsaturated 3.73 (g)
- Fibers 0.91 (g)
- Sodium 692.74 (mg)
Indicative values for a portion of 5 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for preparing the pork roast
- 2.4 lbs pork loin
- 3 carrots
- 2 stalks celery
- 2 onions
- 2 sprigs rosemary
- 2 sprigs thyme
- 1 tsp fennel seeds
- 3.5 oz extra virgin olive oil
- 1.5 tsp salt
- 1 pinch black pepper
- 2 cups white wine
- 2 cloves garlic
Tools for preparing the roast
- Pressure Cooker
- Cutting Board
- Roasting Net
- Mixer
Steps for preparing the roast
Place the pork loin in the net along with a sprig of fresh rosemary and put it in the pressure cooker with the olive oil and garlic. Brown it on all sides until a nice crust forms, then add the fennel seeds with the thyme. Deglaze with plenty of white wine and add the rest of the ingredients: carrots, celery, and whole onions. Adjust the salt.
Close the pressure cooker and let it cook for about 40 minutes. Check the cooking and turn off the heat, let it cool and remove the net. Drain the roast from the cooking juices and place it on a cutting board, then slice it.
Meanwhile, put the carrots, onions, and celery, now cooked, (remove the garlic, thyme, and rosemary) into the mixer to prepare a sauce to accompany the pork roast.
Serve the pork roast with the carrot sauce.
Tips
Tips on how to accompany a roast if you don’t have enough cooking juices for a sauce. Today, sauces indeed play a significant role in gastronomy, whether cooked or raw, for serving fish or meat dishes, among others. Mayonnaise, for example, can be prepared with hard-boiled eggs or traditionally, making it one of the most used sauces to season or accompany dishes of all kinds.
Tips on how to accompany a roast if you don’t have enough cooking juices for a sauce. Today, sauces indeed play a significant role in gastronomy, whether cooked or raw, for serving fish or meat dishes, among others. Mayonnaise, for example, can be prepared with hard-boiled eggs or traditionally, making it one of the most used sauces to season or accompany dishes of all kinds.
