Alex O'Brien
Food & Wine

Pot-roasted pork scotch with potato, fennel and tomato

There’s like a Sunday roast with your nearest and dearest. This pot-roasted pork scotch with potato, fennel and tomato will become a new family favourite.

Serves: 6

Ingredients:

Method:

  1. To begin, Trim pork roast well and season with salt and pepper.
  2. Heat oil in a large deep pan over medium heat and add the garlic to the pan.
  3. Brown the pork roast well on each side.
  4. Add the herbs to the pan along with the tomatoes and white wine.
  5. Reduce the heat to a simmer and cook covered for 20 minutes.
  6. Remove lid and turn roast, add the fennel bulbs and potatoes to the pot cover and cook for a further 20-25 minutes until potatoes are tender.
  7. Remove roast and allow to rest prior to slicing.
  8. Serve with fennel and potatoes and a little of the cooking liquid.
  9. Garnished with finely chopped parsley and crusty bread.

Mmm, doesn’t that just sound incredible? Really, is there anything better than a Sunday roast? What’s your favourite meat to roast? Let us know in the comments below.

Recipe courtesy of Australian Pork.

Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, head to the abcshop.com.au to order your copy now.

Related links:

Maggie Beer’s roast chicken with lentil and avocado salad

Roasted pumpkin and silverbeet puree

Roast chicken with jewelled burghul and tahini yogurt

Tags:
recipe, potato, roast, pork, scotch