Slow Roasted Caherbeg Free Range Pork Loin
Wednesday, June 17th, 2015
Slow Roasted Caherbeg Free Range Pork Loin, with Spiced Butternut Squash, Beetroot and an Apple and Celeriac Coleslaw.
This dish is real treat for a family Sunday roast, full of flavour and vibrant colours.
Ingredients Serves 4
1kg Caherbeg Free Range Pork Loin
1 large Butternut Squash
4 cooked Beetroots cut into wedges
½ head of Celeriac peeled
2 Granny Smith apples
150g Natural Yoghurt
2 tbsp Garam Masala
Salt and Pepper
- Preheat your oven to 230°C.
- Score the fat on the pork with a sharp knife making a criss-cross pattern. Season the pork with a good bit of salt and pepper and 1 tablespoon of Garam Masala. Pour 1 tablespoon of oil over the pork and massage in all the spices and seasoning. Place the pork on a wire rack in a baking tray and place into the preheated oven for 30 minutes.
- After the first 30 minutes reduce the oven temperature to 150°C and continue to cook for a further 2 hours.
- While the pork is cooking, cut the butternut squash in half lengthways and then into quarters, and place on a baking tray. Season with salt, pepper and Garam Masala and set aside.
- After 2 hours remove the pork from the oven, turn up the oven to 200°C and leave the pork to rest.
- Remove some of the pork fat from the roasting tray and drizzle it over the squash and then place the squash in the oven and cook for 40 minutes. Add the beetroot wedges to this tray to roast with the squash for the last 10 minutes of cooking also coating them in some of the pork fat.
- While the beetroot is cooking, using a cheese grater, grate the peeled celeriac and 2 apples into a bowl. Mix in the yoghurt and the juice of 1 lemon followed by some salt and pepper.
- When the beetroot and squash are cooked, divide them among 4 plates, slice the pork into 4 thick slices and serve the celeriac coleslaw on the side of the plate.