Pot roast pork and vegetables
5
Points®
Total time: 3 hr 25 min • Prep: 25 min • Cook: 3 hr • Serves: 6 • Difficulty: Easy
Cooking this pot roast for 3 hours creates such a depth of flavour and pork so tender you hardly need a fork.
Ingredients
Sunflower oil
1 tbs
Pork fillet or tenderloin, raw
648 g, (buy 810g), fat trimmed
Red onion
3 medium, cut into wedges
Carrot(s)
3 medium, sliced
Celery
2 stick(s), sliced
Sweet-style white wine
1 cup(s), (250ml)
Fresh thyme
1 tbs
Cornflour
3 tsp
Polenta
1 cup(s), (170g), yellow
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Heat oil in a flameproof casserole dish over high heat. Season pork with salt and freshly ground black pepper. Cook pork, turning, for 8 minutes or until browned. Place onion, carrot, celery, wine and thyme around pork in dish. Cover and bake for 2½–3 hours or until tender.
2
Transfer pork to a large dish. Using a slotted spoon, transfer vegetables to dish with pork. Using a large spoon, skim off any fat from the cooking liquid. Combine cornflour and 1 tablespoon of water in a small bowl. Add to cooking liquid and cook, stirring, over medium heat for 1–2 minutes or until slightly thickened. Return pork and vegetables to sauce and keep warm.
3
Bring 3 cups (750ml) lightly salted water to the boil in a large saucepan over high heat. Gradually add polenta in a thin, steady stream, whisking until combined. Reduce heat and simmer, stirring constantly, for 5–8 minutes or until polenta is thick and soft (see note).
4
Remove pork from sauce and cut into thick slices. Serve with vegetables, sauce and polenta.
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