Roasted Pork and Honey Glazed Veggies
with Pears, Pancetta Fried Cabbage, Roasties & Onion Gravy
Chef Andre has nailed every element of this roast. Sweet, succulent pork is complemented by caramelised root veggies and pears, while salty pancetta and bitter cabbage adds contrast. Perfect for entertaining friends and family!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450
Pork Roasting Joint
900
Potatoes
½
Rosemary
80
Green Beans
1
Garlic Clove
24
Plain Flour
2
Parsnip
3
Carrot
1
Pear
30
Unsalted Butter
1
Chicken Stock Paste
40
Onion Marmalade
60
British Smoked Bacon Lardons
150
Shredded Savoy Cabbage
15
Honey
Not included in your delivery
400
Water for the Gravy
Nutritional information
Utensils
Instructions
Preheat the oven to 200°C. Season the pork with salt and pepper. IMPORTANT: Wash your hands after handling raw meat. Heat a splash of oil in a large frying pan over high heat and brown the pork all over, 2 mins. Transfer to a baking tray and roast in the middle shelf of your oven for 45/60/90 mins (depending on the size of your joint of meat). IMPORTANT: The pork is cooked when no longer pink in the middle. Bring a large saucepan of water to the boil on high heat with 0.5 tsp of salt. Pour a good glug of oil onto another baking tray and pop in your oven, we will use it for the roasties.
Peel the potatoes, chop them into 4cm chunks. Add the potatoes to the boiling water and cook until the edges have softened when you poke them with a knife, 7-8 mins. Meanwhile, pick the rosemary leaves from their stalks and finely chop (discard the stalks). Trim the green beans and chop into 1cm pieces. Peel and grate the garlic (or use a garlic press).
Once the potatoes are ready, drain in a colander, pop back into the pan then sprinkle on half the flour. Give your pan a shake to fluff up the potato. Take your hot baking tray out of your oven, carefully transfer your potatoes onto it in a single layer, turning in the oil. Season with salt, then roast the potatoes on the top shelf of your oven for 45-50 mins, turn halfway through. Meanwhile, peel and trim the parsnips, carrots and pear(s). Chop the roots into roughly 1cm wide, 5cm long batons. Quarter the pear(s) and remove the core.
Add the roots and the pear wedges to the tray with the pork. Drizzle with oil and season with salt, pepper and the rosemary. Roast the veggies until soft and golden at the edges, 30-40 mins. TIP: Remove and rest the pork if it is ready before the roots. Meanwhile, melt half the butter in the pan you used for your potatoes, then stir in the remaining flour. Cook for 1 min, you've made a roux! Gradually stir in the water (see ingredients for amount), chicken stock powder and onion marmalade. Bring to the boil, stirring out any lumps that form.
Lower the heat on the gravy and simmer until it has thickened to your liking, 15-20 mins. When the pork is ready, remove from the oven and allow to rest, wrapped in foil for 10-20 mins before slicing. Return the roots to the oven to finish cooking. Meanwhile, melt the remaining butter in the pan used for the pork over medium heat. Add the pancetta and green beans. Cook, stirring until the pancetta is golden and the beans have softened, 3-4 mins.
Add the garlic and cook for a minute more, then add the cabbage and a splash of water. Cover with a lid or foil and cook until the cabbage and beans are tender, 4-5 mins more. Once everything is ready, reheat the gravy, roots and cabbage if they have cooled. Slice the pork thinly and arrange on your plate. Serve the roasties and cabbage alongside. Drizzle the honey over the roots and pears as they come out of the oven and add to your plate. Finish with lots of gravy. Enjoy!
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