Roast Pork with Vegetables in the Oven

Ingredients

• 1.5 kg pork roll roast with rind (prepared by butcher)
• 3 sprigs thyme
• 2 Tomatoes
• Salt
• Pepper
• 2 onions
• 3 cloves garlic
• 450 ml meat broth
• 400 g parsnips
• 400 g waxy potatoes
• 4 sprigs Rosemary
• 4 tbsp olive oil
• 3 firm pears

Instructions

1. 1.

   Rinse the pork under cold water, pat dry and tie with kitchen twine. Wash thyme, shake off excess moisture and finely chop leaves. Clean tomatoes, wash and quarter them. Rub the roast with salt, pepper and thyme, then place in a roasting pan. Peel onions, cut into wedges and distribute around the roast along with garlic cloves and tomato quarters. Pour some broth over the meat and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 60–70 minutes, adding more broth gradually.

2. 2.

   Meanwhile peel parsnips and potatoes and cut into large chunks. Wash rosemary, shake off excess moisture and pluck needles. Place the vegetables on a sheet of parchment paper, toss with oil, salt, pepper and rosemary, then slide under the roast for about 35 minutes. Roast pork with vegetables in the oven together until done, turning occasionally. Wash pears, quarter them, remove cores and add to the vegetables during the last ~10 minutes.

3. 3.

   Remove the roast from the oven, cut the twine off and serve on a platter alongside the vegetables.