Tanner and Bannons Pot Roast Pork


prep 1:00       total 2:30


4 servings



2 to 3 lbs. pork loin, tied, rind still on
Garlic, to taste
Potatoes, diced
Carrots, thinly sliced
Button mushrooms
1 lg. onion
2 bay leaves
2 glasses cider
Salt and pepper
Olive oil
1 pork stock cube
6 pre-made Yorkshire puddings
Apple Sauce


Pre-heat oven to 180ºC. Lightly coat the joint of pork in olive oil. Slice the pork skin with a sharp knife and insert garlic to taste. Place the pork into a large roasting dish (preferably Le Creuset). Liberally add salt and pepper to the pork ensuring equal coverage. Cut and dice the onions, carrots, parsnips, potatoes and mushrooms; arrange evenly around pork joint. Pour 2 glasses cider over the pork and vegetables. Dissolve the pork stock cube in a minimal amount of boiling water and again add to the pot. Stir vegetables to ensure juices are equally mixed. Place 2 bay leaves on top of the joint and cover. Place the pot into the pre-heated oven and leave for 1 hour.

After the hour remove the pot from the oven. Remove the rind from the joint with a sharp knife, leaving as much of the fat as possible on the joint. Stir the vegetable and baste the pork to keep the meat succulent. Pour honey over the pork to give the meat a sweet taste. Replace lid and return to the oven for a further 30 minutes.

Meanwhile, heat the grill to a high temperature and place the rind on the grill. Turn the rind often, and cook until golden brown and crisp (may take up to 30 minutes – but do not allow to burn!). Allow to cool and crisp further, break into bite-size chunks and place into a serving bowl.

Remove the pot from the oven and remove the meat and place onto a resting plate. Place the Yorkshire puddings onto a baking tray and place into the oven for 4-5 minutes. Slice the meat into thick slices and serve onto plates with the vegetables and plenty of the juices. Remove the Yorkshire puddings from the oven and serve with the rest of the dish, including the apple sauce.

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