Roast Pork With Root Vegetables Recipe

Name: Roast Pork With Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs pork leg or fresh ham; 2/3 cup olive oil; 3 None bay leaves; 3 sprigs thyme; 3 sprigs rosemary; 1/2 tsp grated nutmeg; 2 cups vegetable stock; 1 1/3 lbs beets, peeled and cut into wedges; 3 None leeks, cut into rings; 1 lb carrots, peeled and thickly sliced; 1 lb potatoes, peeled and halved; 1 tbsp mustard seeds; 1/2 cup dark beer; 2 tbsp honey; 1 tbsp cornstarch, mixed with 2 tbsp water into a paste

Servings: persons

3 lbs pork leg or fresh ham
2/3 cup olive oil
3 None bay leaves
3 sprigs thyme
3 sprigs rosemary
1/2 tsp grated nutmeg
2 cups vegetable stock
1 1/3 lbs beets, peeled and cut into wedges
3 None leeks, cut into rings
1 lb carrots, peeled and thickly sliced
1 lb potatoes, peeled and halved
1 tbsp mustard seeds
1/2 cup dark beer
2 tbsp honey
1 tbsp cornstarch, mixed with 2 tbsp water into a paste

1
Score the the outside of the pork several times with a sharp knife. Preheat the oven to 350u00b0F. Mix together the olive oil, bay leaves, thyme, rosemary, and nutmeg, salt and pepper and rub into the pork. Roast it in the oven for 45 mins.
2
Remove the pork from the oven and add the stock to the roasting pan. Arrange the beets, leeks, carrots and potatoes around the pork. Return to the oven and cook for 25 mins, then turn the oven up to 425u00b0F and cook for 20 more mins. Remove the pork and vegetables from the roasting pan and loosely cover them with aluminum foil.
3
To make the gravy, pour the stock through a sieve into a saucepan. Toast the mustard seeds in a frying pan for 3 mins then add them to the stock, along with the beer and honey and bring to a boil. Mix in the cornstarch paste and and simmer for 1 more min. Season to taste and serve with the pork and vegetables.

1366

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 lbs pork leg or fresh ham, 2/3 cup olive oil, 3 None bay leaves, 3 sprigs thyme, and more.

Yes, Roast Pork With Root Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Pork With Root Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions