Pork loin steak with herbs and roasted vegetables

Name: Pork loin steak with herbs and roasted vegetables - Gina C.
Ingredients: 1 piece of healthy; substantial; and low; fat pork belly with skin (~1.5; 1.8 kg). You will get 8; 10 servings; 3 red onions; 5; 6 medium potatoes; 1; 2 carrots; 100 g celery; 1 bunch of parsley; 5; 6 cloves of garlic; 1 teaspoon granulated garlic; 2 teaspoons hot and sweet paprika; 2 teaspoons cooking base; 4 tablespoons olive oil; 2 bunches of green onions and garlic; 5; 6 bay leaves; 1 glass of 200 ml quality red wine (not vinegar mixed with water); 3 tablespoons ketchup made from tomatoes and red peppers; salt; pepper; thyme.

Meat - Pork loin steak with herbs and roasted vegetables by Gina C. - Recipia

Pork Breast Roast with Herbs and Oven Vegetables If you are looking for a recipe that transforms a piece of meat considered ordinary into an extraordinary dish, then the pork breast roast with herbs and oven vegetables is the perfect choice. This recipe combines the intense flavors of spices with the juiciness of the meat, resulting in a delicious meal that will surely impress family and friends. Although pork breast is not always particularly appreciated, when cooked correctly, it becomes a true delicacy. Preparation time: 30 minutes Baking time: 1 hour and 15 minutes Total time: 1 hour and 45 minutes Number of servings: 8-10 servings Necessary ingredients: - 1 healthy piece of pork breast (1.5-1.8 kg) - 3 red onions - 5-6 large potatoes - 1-2 carrots - 100 g celery - 1 bunch of parsley - 5-6 cloves of garlic - 1 teaspoon granulated garlic - 2 teaspoons sweet and hot paprika - 2 teaspoons seasoning base - 4 tablespoons olive oil - 2 bunches of green onions and garlic greens - 5-6 bay leaves - 1 glass (200 ml) of quality red wine - 3 tablespoons ketchup - Salt, pepper, thyme to taste Step by step for a perfect roast: 1. Preparing the meat Start by scoring the pork breast on the skin side, every 2 cm, being careful not to reach the bone. These cuts will allow the spices to penetrate the meat and give it a special flavor. In a bowl, mix 2 tablespoons of olive oil, salt, pepper, thyme, paprika, 1 teaspoon of seasoning base, granulated garlic, finely chopped parsley, and half of the chopped green onion and garlic. Fill the cuts with this aromatic mixture. 2. Preparing the vegetables Peel the carrots and celery, then cut them into large pieces. Peel the red onion and cut it into quarters, but not all the way through. Inside each onion, add a small amount of salt, a bay leaf, and a little parsley. Peel the potatoes and place them in cold water to prevent oxidation. 3. Assembling the dish Place the piece of pork breast skin-side down in a deep baking dish greased with olive oil. Sprinkle salt, pepper, and thyme on top, then spread ketchup over the meat. Arrange the carrots, celery, and the peeled potatoes cut into large pieces around the meat. Pour 700-800 ml of boiling water into the dish and place everything in the preheated oven at 180°C for 40 minutes. Don’t forget to baste the meat with the juices from the dish from time to time. 4. Cooking the vegetables After 40 minutes, take the dish out of the oven. Turn the roast with the cuts facing up and, with a sharp knife, score only the skin perpendicularly to the first cuts for a decorative look. Add the red onions, potatoes, and complete with 200 ml of boiling water if necessary. 5. Adding the wine Put the dish back in the oven for 10-15 minutes, then take it out and turn the roast again. Add the red wine and the remaining green onion and garlic. Repeat the cooking process for another 10 minutes. 6. Finalizing the dish Turn the roast for the fourth time, add a few sprigs of parsley, and return the dish to the oven for 10-15 minutes to brown nicely on top. This turning process is essential to ensure that the meat cooks evenly and that the skin becomes tender and crispy. 7. Serving Once the roast is ready, place it on a large platter. Arrange the vegetables from the dish aesthetically alongside the meat. Add a few tablespoons of sauce for extra flavor and garnish with parsley leaves, slices of bell pepper, or cucumbers for a colorful and appetizing look. Useful tips: - Types of meat: If you prefer another type of meat, you can replace the pork breast with chicken thighs or beef. - Vegetables: You can also add other oven vegetables, such as zucchini or mushrooms, to diversify the dish. - Wine: Use a quality red wine, as it will influence the final taste of the sauce. - Fresh parsley: Add freshly chopped parsley before serving for an extra touch of freshness. Nutritional information: This recipe is rich in protein due to the pork meat, and the added vegetables contribute essential vitamins and fibers for a balanced diet. A serving may contain approximately 450-500 calories, depending on the amount of vegetables and oil used. Frequently asked questions: - Can I use frozen pork? It is recommended to thaw the meat before cooking to ensure even cooking. - How can I refresh the roast for the next day? Reheat the roast in the oven, covered with aluminum foil, to retain juiciness. - What side dishes go well with this roast? A fresh green salad or mashed potatoes are ideal side dishes that complement the roast. I hope this recipe inspires you to try something new in the kitchen! The pork breast roast with herbs and oven vegetables is not just a meal, but a culinary experience that brings joy and flavor in every bite. Bon appétit!