Pork Roast

15/11/2023

Here is a recipe to prepare a flavorful and succulent pork roast:

1 piece of pork roast (about 1-1.5 kg, can be loin, shoulder or other cut of your choice)
2-3 garlic cloves, chopped
1 large onion, sliced
2 carrots, cut into rounds
2 celery stalks, sliced
Fresh rosemary
Fresh sage
2 bay leaves
Extra virgin olive oil
Salt and black pepper, to taste
200 ml dry white wine
Meat broth or water, as needed

Prepare the Pork: Pat the roast dry with paper towels. Rub the meat with salt, black pepper and chopped garlic. Let it rest for about 30 minutes to absorb the flavors.
Sear the Roast: In a large pan, heat a drizzle of extra virgin olive oil. Sear the roast on all sides until golden brown. This step helps seal the juices inside the meat.
Add Vegetables and Aromatics: Transfer the roast to a baking dish. Add the onions, carrots, celery, rosemary, sage and bay leaves around it.
Oven Cooking: Pour the white wine and a little broth or water into the dish, just enough to cover the bottom. Cover with aluminum foil and bake in a preheated oven at 160 °C for about 1 hour and 30 minutes, basting the roast with its cooking juices occasionally.
Finish Cooking: Remove the aluminum foil and increase the oven temperature to 200 °C. Cook for another 20-30 minutes to brown the surface.
Resting: Once cooked, let the roast rest covered for about 10-15 minutes before slicing. This allows the juices to redistribute.
Prepare the Sauce: While the roast rests, you can prepare a sauce with the cooking juices, straining and thickening it with a little flour if necessary.
Serve: Slice the roast and serve it with its sauce and the cooked vegetables.

Internal Temperature: The internal temperature of the roast should reach about 70 °C for safe cooking.
Aromatic Variations: You can also add thyme, marjoram or other herbs to your liking.
Side Dishes: Pork roast pairs well with mashed potatoes, polenta or roasted vegetables.

Buon appetito!

Pork Roast