Pork Roast with Vegetables and Apples
Ingredients
- Ingredients
- 1 ½ Crusted roast (shoulder)
- 2 vegetable oil
- 750 grams waxy potatoes
- 500 grams carrots
- 2 stalks Leeks
- 4 red-skinned Apple
- ½ bunch marjoram
- salt
- peppers
- 1 tsp cornstarch
Preparation steps
Preheat oven to 150°C (approximately 300°F). Score the rind of the pork roast in a diamond pattern. Season the flesh (but not the rind) with salt and pepper. Put roast with the rind side up on a lightly oiled baking sheet and roast for 2 1/2 hours in the oven.
Meanwhile, peel, rinse, and slice the potatoes. Peel the carrots and rinse and trim the leeks. Cut the carrots and leeks on an angle into 1-inch slices. Rinse the apples and cut into quarters. Remove the core and cut into wedges.
Toss the carrots, leeks, and apples with the remaining oil. Season with salt and pepper. Add to the roasting pan after the pork roast has been in the oven for 90 minutes.
Rinse and spin dry the marjoram and pluck off the leaves.
When the roast is done, remove it from the oven and turn on the broiler. Strain the pan drippings, catching the juices in a saucepan. Simmer the pan juices to make a sauce.
Transfer the vegetables and apple wedges to a bowl and keep warm. Crisp the pork roast under the broiler.
To serve, slice the pork roast and serve with vegetable mixture. Garnish with marjoram.
