Photo of Pot roast pork and vegetables by WW

Pot roast pork and vegetables

6
6
6
SmartPoints® value per serving
Total Time
3 hr 25 min
Prep
25 min
Cook
3 hr
Serves
6
Difficulty
Moderate
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

Lean pork fillet

648 g, (buy 810g), fat trimmed

Red onion

3 medium, cut into wedges

Carrot(s)

3 medium, sliced

Celery

2 individual, sliced

Sweet white wine

1 cup(s), (250ml)

Fresh thyme

1 tbs

Cornflour

3 tsp

Polenta, dry

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.

Notes

SERVING SUGGESTION: Enjoy with steamed green beans.TIP: Dip a large metal spoon in iced water as you skim the fat from the surface of the pot-roast liquid. The cold metal will cause the fat to solidify.