Continental pork roast

A delicious pork roast, ideal for large family gatherings. Serve with mashed potatoes.

Preparation: 1 hr

Cooking: 1 hr 20 mins

Serves: 6

Difficulty: medium

Download recipe

Ingredients

  • 1¼kg roasting joint (e.g. pork loin)
  • 2 +1 tbsp sunflower oil
  • 1½ tsp fresh rosemary, finely chopped
  • ½ tsp dried thyme
  • 1 tsp smoked paprika
  • 1 tsp salt
  • ½ tsp black pepper, freshly ground
  • 1 beef marrow bone ring, washed and dried
  • 4 small carrots, halved
  • 1 large onion, quartered
  • 6 garlic cloves
  • 2 bay leaves
  • 2 cloves
  • 100ml white wine
  • 50ml cognac

Recipe

  1. Take the joint out of the fridge about 1 hour prior to cooking.
  2. Mix 2 tablespoons of sunflower oil with the chopped rosemary, thyme, smoked paprika, salt and pepper.
  3. Apply mixture to joint using a brush.
  4. Preheat oven to 220°C/200°C fan/gas 7.
  5. Put 1 tablespoon of sunflower oil in oven dish that can be covered, and heat in lower half of the oven.
  6. Add the joint, roast for about 10 minutes; turn over, and roast for another 10 minutes.
  7. Add the bone ring, carrots, onion, garlic, bay leaves and cloves to the roasting pan, next to the joint, and reduce temperature to 180°C (gas mark 4). Roast for about 5 minutes, turn the vegetables and bone ring, and roast for another 5 minutes.
  8. Add the wine and cognac, and continue to roast for about 40 minutes. Every now and then, pour some of the liquid over the joint.
  9. Take the roast out of the oven, cover the roasting pan with the lid, and leave to rest for about 10 minutes.
  10. Slice the roast, remove bay leaves and cloves (potentially also the cloves of garlic) from the liquid to serve.

Serve with mashed potatoes.

 

Also take a look at our fiery beef roast and spinach-stuffed lamb roast recipes!