Pot-roast pork with Chianti jus | Jamie Oliver recipes (2024)

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Pot-roast pork with Chianti jus

Celeriac two ways, roasted rhubarb & apple compote

Pot-roast pork with Chianti jus | Jamie Oliver recipes (1)

Celeriac two ways, roasted rhubarb & apple compote

“Upgrade your family Sunday roast with this lovely pork number. You have crispy cured meat and celeriac crackling beautifully contrasted with juicy slices of pork and soft cubes of celeriac, finished with a sweet fruit compote. What’s not to love? ”

Serves 8

Cooks In1 hour 30 minutes plus marinating

DifficultyShowing off

PorkSunday lunchRhubarbFruit

Nutrition per serving
  • Calories 542 27%

  • Fat 39.2g 56%

  • Saturates 13.5g 68%

  • Sugars 9.3g 10%

  • Salt 2g 33%

  • Protein 32.3g 65%

  • Carbs 11.5g 4%

  • Fibre 6.3g -

Of an adult's reference intake

Recipe From

Jamie and Jimmy's Friday Night Feast

By Jamie Oliver

Tap For Method

Ingredients

  • butcher's string
  • 1 bunch of fresh sage , (15g)
  • 2 cloves of garlic
  • olive oil
  • red wine vinegar
  • 1 kg higher-welfare skinless boneless saddle-eye pork loin
  • 18 slices of Coppa di Parma
  • 1 knob of unsalted butter
  • 1 red onion
  • 1 stick of celery
  • 3 sprigs of fresh rosemary
  • 200 ml Chianti red wine
  • 2 celeriac , (1kg each)
  • ½ a bunch of fresh thyme , (15g)
  • FRUIT COMPOTE
  • 400 g rhubarb
  • 1 green eating apple
  • 1 red eating apple
  • 1 tablespoon dark brown sugar
  • 1 knob of unsalted butter

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Recipe From

Jamie and Jimmy's Friday Night Feast

By Jamie Oliver

Tap For Ingredients

Method

  1. Pick the sage leaves into a pestle and mortar, add a pinch of sea salt, then bash to a paste. Peel and smash in the garlic, muddle in 2 tablespoons each of oil and red wine vinegar, then season with black pepper.
  2. Rub the paste all over the pork, getting it into all the nooks and crannies, then cover and pop in the fridge for at least 30 minutes, preferably overnight.
  3. Preheat the oven to 180°C/350°F/gas 4. Place a large sheet of greaseproof paper on a flat surface and rub lightly with oil. Arrange the Coppa di Parma on the paper, slightly overlapping, to make a large square.
  4. Place the pork at one end and roll it up tightly in the Coppa, using the paper to help you. Carefully remove the paper and secure the pork all the way along with butcher’s string.
  5. Place a large non-stick frying pan on a medium-high heat with a drizzle of oil and the butter, add the pork and brown all over, turning with tongs.
  6. Peel the onion and cut into eighths, and trim and roughly chop the celery, adding to the pan as you go. Strip in 2 sprigs of the rosemary, then pour in most of the wine and let it bubble and cook away for 1 minute.
  7. Transfer the pan to the oven and roast for 40 minutes, or until golden and cooked through, turning and basting every 10 minutes, and adding the last of the Chianti towards the end.
  8. Meanwhile, scrub both celeriac, then carefully peel the knobbly skin with a sharp knife. Place the peelings in a roasting tray, toss with 1 tablespoon of oil and a little salt and pepper, then pop in the bottom of the oven with the pork.
  9. Chop the rest of the celeriac into rough 2cm chunks, then place in a large casserole pan on a medium-low heat with 1 tablespoon of oil. Pick in the thyme leaves, then cook with the lid on for 30 minutes, or until softened, stirring occasionally and adding splashes of water, if needed.
  10. To make the compote, trim and chop the rhubarb into 5cm chunks and place in a roasting tray. Core the apples, cut into wedges and place in the tray, then add a pinch of pepper, the sugar, butter and 1 tablespoon of red wine vinegar. Drop in the remaining rosemary sprig, then place in the oven for 20 to 30 minutes, or until you’re able to mash the fruit slightly.
  11. Remove the pork from the oven and let it rest in its juices while the fruit and celeriac finish cooking.
  12. Carve the pork (discard the string) and serve with the fruit compote, celeriac and crispy celeriac crackling, spooning over the pan juices. Delicious served with seasonal steamed greens.

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Recipe From

Jamie and Jimmy's Friday Night Feast

By Jamie Oliver

© 2024 Jamie Oliver Enterprises Limited

© 2024 Jamie Oliver Enterprises Limited

Pot-roast pork with Chianti jus | Jamie Oliver recipes (2024)

FAQs

Do I need to sear pork roast before roasting? ›

The goal of any pork loin roast should be two-fold: a crisp crust and a rosy, juicy interior. Skipping a pan sear before roasting all but guarantees you'll miss out on the former.

Why is my pork roast always tough? ›

And the lower fat content makes pork loin more susceptible to drying out and turning tough. So, why is this? 1. One of the main factors contributing to a dry pork roast is overcooking, which causes the muscle fibers to contract and release their natural juices — even if it's cooked just a couple of minutes too long.

What is the rule for cooking pork roast? ›

Preparing a pork roast

Preheat the oven to 450°F (230°C). Sear the roast by placing it, uncovered, in the oven for 20-25 minutes. Reduce the heat to 325° F (160° C) and continue cooking until internal temperature of 155°F – 160°F (68°C – 71°C) is reached.

Do you season pork roast before or after searing? ›

I will try to season chickens the day before, but if I don't have the chance, I won't sweat it; and I will season steaks and pork roasts right before searing.

What happens if you don't sear a roast before cooking? ›

The meat will cook just fine without searing. (And any surface bacteria will die during cooking anyway.) But I really believe that the depth and complexity of flavor we gain in this searing step is well-worth the extra effort.

How to make pork extremely tender? ›

How do you make pork soft and tender? Soak your pork in a salt-based brine before cooking it using your desired method. Pork chops need to soak between 12–24 hours, an entire pork tenderloin needs to soak for 6–12 hours, and an entire pork loin requires 2–4 days of soaking.

Does pork get more tender the longer you cook it? ›

Unlike the more lean tenderloin and chops, pork shoulder is an incredibly forgiving cut of meat. It becomes more tender as it cooks and benefits from a lengthy cook time, so even if it stays on the heat a few minutes too long, you won't suddenly end up with something dry or rubbery.

What tenderizes pork the best? ›

How Can I Tenderize Pork Chops Quickly? Marinades act as natural tenderizers when made with acidic ingredients (such as lemon, lime, and apple cider vinegar).

How long does it take to cook 4 pounds of pork? ›

Pork Roast in the Oven:

Pre-heat oven to 325F (163C). Bake pork roast in the oven UNCOVERED for approximately 25-30 MINUTES *PER POUND* (55-66 MINUTES PER KILOGRAM) Or until internal temperature reaches 155F (68C), rested to a final 160F (71C).

Should I put water in the pan of a pork roast? ›

Before you put the pork in the oven, pour a cup or two of water into the bottom of whatever pan you're using—just enough to completely cover the surface—then cover the roast completely with foil.

Should pork roast be cooked fast or slow? ›

Low and slow is always the go for a tender pork roast. Depending on the size of the roast and the type of slow cooker, a pork roast is best cooked on LOW for 6-8 hours. If you prefer an oven method, a typical roast will take 3-4 hours in a low (160°C) oven.

Should you sear pork before cooking? ›

Most pork cuts will have at least one surface with a “fat cap”. Always start searing the meat with the fat cap down, in order to get the fat crispy and to render some of fat into the pan which helps brown and flavor the remaining surfaces.

Do you have to brown a pork roast before slow cooking? ›

Preparing the pork

I prefer to season the meat before adding it to the slow cooker with my favourite spices, along with salt and pepper. I also recommend browning the meat slightly prior to slow cooking which will help maximise the flavour. However, this is a step that can be left out if you don't have enough time.

How long should you sear a pork roast? ›

Carefully place the pork roast in the hot pan, using tongs to avoid splattering hot oil. Sear the roast for 2-3 minutes on each side, or until it develops a golden-brown crust. This process helps to caramelize the natural sugars in the meat, adding depth of flavor to the dish.

Should pork roast be cooked covered or uncovered? ›

Roasting is a dry method of cooking, so you'll get the crispiest, most flavourful exterior by using a rack set on a shallow pan, and roasting uncovered. Searing creates the same effect: pan-sear the roast in a bit of olive oil in an ovenproof pan on the stovetop, and then pop the pan into the oven to finish cooking.

References

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