Pot roast pork and vegetables

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.