New potatoes with oven-roasted pork

Name: New potatoes with oven-roasted pork - Constantina G.
Ingredients: 600 g pork for frying; 1 kg small white new potatoes; 1 glass of dry red wine; salt; pepper; vegeta; chili; butter/margarine

Meat - New potatoes with oven-roasted pork by Constantina G. - Recipia

New potatoes with roasted pork are prepared without many steps and use common ingredients. The meat is seasoned, kept in the fridge for 30 minutes with red wine, then placed in a baking dish alongside the peeled potatoes. A few cubes of butter or margarine placed at the bottom of the dish help to form the juices during baking. The dish goes directly into the preheated oven, and after about 40-50 minutes, the dish is ready. Quick Info Total time: approximately 1 hour and 10-20 minutes Preparation time: 30 minutes for marinating the meat, plus the time needed to clean the ingredients Baking time: 40-50 minutes Servings: the exact number is not specified; the amount is suitable for about 3-4 servings, depending on how large the portions are Difficulty: easy Recipe type: new potatoes with roasted pork Ingredients 600 g pork for frying 1 kg small white new potatoes 1 glass of dry red wine Salt Pepper Vegeta Chili Butter or margarine, for four cubes Preparation method 1. Prepare the meat Cut the pork into small slices or pieces. It is not necessary for all to be cut exactly the same size, but very large pieces may need more time in the oven. Place the meat in a bowl and season with salt, pepper, Vegeta, and chili. The quantities for the spices are not specified in the original recipe, so you can use them to taste depending on how spicy you prefer the meat. Pour the dry red wine over the meat and mix so that the pieces are covered. Cover the bowl and let it sit in the fridge for 30 minutes. This is the recommended marinating time in the recipe. 2. Prepare the new potatoes Wash the potatoes well. Peel them with a fork as indicated in the original recipe, then season them with salt. For this recipe, small white new potatoes are used. If they are similar in size, they will cook more evenly in the same baking dish. 3. Drain the wine from the meat After 30 minutes, take the meat out of the fridge and drain the remaining wine. Place the meat and potatoes in the dish, not the remaining wine from the marinating bowl. 4. Prepare the baking dish Preheat the oven to 180 degrees Celsius. Cut four cubes of butter or margarine and place them at the bottom of the dish. The exact amount of cubes is not mentioned, so only use what is necessary for the four pieces specified in the recipe. Then place the meat and potatoes in the dish. You can distribute them as evenly as possible so that they have room to cook without being crowded in one area. 5. Bake the dish Put the dish in the preheated oven at 180 degrees Celsius. Let the meat and potatoes bake for about 40-50 minutes. The time may vary slightly depending on the oven and the size of the pieces of meat and potatoes. After 40 minutes, check the dish, and if necessary, continue baking up to the 50-minute limit indicated in the recipe. Why I make the recipe often It’s a practical recipe when you want to cook the meat and side dish in the same dish. New potatoes don’t require complicated preparation, and the meat only needs seasoning and a short time in wine before baking. I also like it because the active preparation time is reduced. After the meat has been in the fridge, the ingredients are placed in the dish and cooked together. There are no separate steps needed for potatoes and meat. Tips Use small new potatoes as the recipe calls for. If they are similar in size, they will bake more closely in time. Do not skip draining the wine after marinating. In the original recipe, the wine is used for marinating the meat, and the remaining liquid is drained before the ingredients are placed in the dish. Season the meat before adding the wine. Salt, pepper, Vegeta, and chili distribute better on the meat before marinating. The oven should be preheated to 180 degrees Celsius. Baking is done for about 40-50 minutes, depending on the oven and the sizes of the ingredients. If you cut the meat into very differently sized pieces, the small ones will cook faster than the large ones. It’s easier to monitor the dish when the pieces are somewhat similar in size. Substitutions Butter can be replaced with margarine, both options being provided in the original recipe. Four cubes are used, placed at the bottom of the dish. No substitution is indicated for dry red wine in the basic recipe. To keep the dish’s flavor as close to the original version as possible, use dry red wine. Variations The recipe allows for adjusting the amount of chili. You can use less if you prefer a milder taste or keep the usual amount of spice, depending on your taste. Salt and pepper can be adjusted according to preferences. Vegeta also contributes to seasoning the meat, so it’s good to consider all the spices used together. Otherwise, the basic version remains simple: pork, new potatoes, dry red wine, and butter or margarine. No other ingredients are necessary for its preparation. Serving ideas The dish can be served directly from the baking dish, with pieces of meat and new potatoes in the same portion. The potatoes work here as a side dish cooked together with the meat, without the need to prepare a side separately. For a more practical serving, divide the potatoes and meat according to the number of people. The recipe does not specify an exact number of servings, as this depends on the size of the portions. Frequently asked questions 1. Can I use larger new potatoes? The recipe is designed for small white new potatoes. If you use larger potatoes, the baking time may differ, as they will take longer to cook through. For the closest result to the original version, choose small potatoes. 2. How long should the meat sit in the wine? The meat should be left in the fridge for 30 minutes. After this interval, the remaining wine is drained, and the meat is placed in the dish along with the potatoes. 3. Is it mandatory to use butter and not margarine? No. The recipe specifies either butter or margarine. Four cubes are cut, which are placed at the bottom of the dish before adding the meat and potatoes. 4. At what temperature are the potatoes baked with the meat? The dish is placed in the preheated oven at 180 degrees Celsius. The dish bakes for approximately 40-50 minutes. 5. Can I leave the wine in the dish? In the original steps, the remaining wine from marinating the meat is drained before preparing the dish. For this recipe, follow the draining step and do not add the remaining wine to the dish. Nutritional values The values below are estimates and can vary quite a bit depending on the piece of pork chosen, the exact amount of butter or margarine, and the number of servings. The calculation is approximate for about four servings and does not include all the wine used for marinating, as this is drained. Per serving: Calories: approximately 550-700 kcal Proteins: approximately 30-38 g Carbohydrates: approximately 42-50 g Fats: approximately 25-35 g Fiber: approximately 4-5 g The potatoes mainly contribute carbohydrates, while the pork provides most of the protein. The fat content can vary considerably depending on how lean the meat is and whether butter or margarine is used. Storage and reheating If there is leftover dish, let it cool and store it in the fridge in a covered container. It is best consumed within 1-2 days. When reheating, heat only the amount you plan to consume. The potatoes and meat may become drier after storage, so it’s best not to reheat them multiple times. The best result is achieved when the dish is served on the day it was baked.

New potatoes with oven-roasted pork

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