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Pork loin roast with parmesan broccoli and duck fat potatoes

Pork Loin Roast recipe

Pork Loin Roast with Parmesan Broccoli and Duck Fat Potatoes

Recipe by: Nhlaka Mtshali

Serves: 4
Preparation time: 25 minutes
Cooking time: 3hr 15

Pork loin roast

1/4 cup olive or vegetable oil
5 cloves garlic, peeled and slice in half lengthwise
2 Tbsp. fresh rosemary leaves, chopped
1/4 cup fresh sage leaves, roughly chopped
1Kg Woolworths Our Butcher Pork Loin Roast
1 ¼  cups dry white wine (plus a bit more to deglaze pan)
Kosher salt and freshly ground black pepper
1/2 cup chicken stock
1/2 cup heavy cream

Preheat the oven to 180’c. Heat the oil in a large cast iron pot over medium-high heat. Sauté the garlic, rosemary and sage, stirring, for about one minute. Add the pork loin to the pan, carefully placing it on top of the herbs. Sauté the pork for about 5 minutes on each side, then remove it to a plate. Add the wine to the pan and use a wooden spoon to scrape the bottom of the pan. Cook until the smell of the alcohol has disappeared, about 1 to 2 minutes.
Return the pork to the pan and season with salt and pepper. Cover with a lid and cook for about 1 ½ hours, flipping the pork and scraping the bottom of the pan every 20 minutes or so. Keep an eye on it, making sure there continues to be some liquid in the pan. Add 1/4 cup of warm water if necessary. For the final 30 minutes, remove the lid and allow to brown slightly, turning half way.
When the pork is cooked through remove pork to a plate to rest. Meanwhile, increase the heat under the liquid in the pan to medium. If your pan has little liquid, deglaze with a splash of white wine. Stir well to loosen the browned bits on the bottom of the pan. Allow to cook until the alcohol smell disappears (about 1-2 minutes). Add the chicken stock. Remove pot from heat and allow to cool in the pot for 20 minutes.
When the sauce has cooled, add the cream and put the pan back on the stove (. Heat gently over medium-low heat, stirring the sauce constantly until it thickens a bit and warms. Avoid boiling.
Taste sauce and add salt and freshly ground pepper, to taste.
Place the resting pork on a cutting board (you can add any accumulated meat juices back to the sauce if you like!). Slice the pork very thinly and place on to a serving platter. Pour the warm gravy over top.

Roasted Garlic Parmesan Broccoli

460g tenderstem broccoli, washed and cut into bite-sized pieces
2 cloves garlic, minced
4 tablespoons extra virgin olive oil, divided
1/2 teaspoon kosher salt
1/2 teaspoon coarse black pepper
1 tablespoon lemon juice
1/4 cup fresh parmesan cheese

Pre-heat your oven to 220’c. Wash the broccoli and cut it into bite sized pieces. Place the broccoli on a baking sheet. Mince the garlic and toss it in with the broccoli.  Drizzle 3 tablespoons extra virgin olive oil over the broccoli, then season with coarse black pepper and kosher salt. Bake in the oven for 20-25 minutes until the broccoli is tender. Toss in lemon juice, parmesan cheese, and 1 tablespoon olive oil and serve immediately.

Duck Fat Roasted Potatoes

100g Duck fat
700g Pink Fir potatoes
4 garlic cloves, crushed
Salt and Black pepper
Small handful Fresh Rosemary

Heat oven to 220’c. Place potatoes in a small pot and cover completely with generously salted water. Bring water to a slow boil and cook potatoes until fork tender, about 10 to 15 minutes.
Drain and allow potatoes to rest until cool enough to touch. Using the palms of your hands, carefully smash potatoes until flat but still in one piece.
Place potatoes on a small rimmed baking sheet or pan. Drizzle with duck fat and add rosemary and garlic to pan. Generously salt and pepper potatoes. Gently toss potatoes until evenly coated with the duck fat.
Roast potatoes for 20 minutes. Flip them, then roast an additional 8 to 10 minutes until crisp. Serve warm.

Cooking episede 1

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