Tuscan Pork Roast

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 619.8
  • Total Fat: 33.9 g
  • Cholesterol: 87.9 mg
  • Sodium: 285.3 mg
  • Total Carbs: 41.0 g
  • Dietary Fiber: 7.9 g
  • Protein: 37.9 g

View full nutritional breakdown of Tuscan Pork Roast calories by ingredient
Submitted by:

Introduction

Delicious pork roast delicately infused with fennel seeds for a taste of Tuscany, Italy.
Great for a dinner parties! In winter serve it hot , or at room temperature for a mid-summer supper :)
Delicious pork roast delicately infused with fennel seeds for a taste of Tuscany, Italy.
Great for a dinner parties! In winter serve it hot , or at room temperature for a mid-summer supper :)

Number of Servings: 9

Ingredients

    Pork Shoulder Roast (with skin in you want crackling) ~ 1Kg
    Garlic cloves roughly chopped
    Fennel Seeds
    Salt and Pepper to taste ~ 2 teaspns each, for pork seasoning
    Olive oil ~ 1 cup (half for veggies, half for pork seasoning)
    Onions halved
    Potatoes quartered
    Pumpkin in large cubes
    1 Leek sliced diagonally
    Yams cubed

Directions

Preheat oven to 180 degrees celcius (350 fahrenheit).
Mix the fennel seeds, garlic, salt + pepper, and 1/2 cup olive oil into a paste. Smear the past over the top of your pork cut in the baking pan. Add the onion halves around the pork. Toss together all you remaining veggies with a sprinkiling of rosemary and 1/2 cup olive oil, put into roasting tray with meat and cook for 2-3hours until all juices run clear.
During this time add a few tablespoons of olive oil to the top of pork roast if it looks to be drying out, and stir veggies before the burn on the top.
After cooked, place the meat onto a serving tray and allow to rest covered in tinfoil, while you put veggies into a serving bowl and leave in oven with door open. Use the roasting dish (with some oil and all the pork juices remaining) to make the gravy. Add 1-2 cups of beef stock to the roasting tray and scrape the bottom gently with a fork to loosen the remaining scraps of pork and seasoning. Bring to a low simmer and sprinkle in flour teaspoon by teaspoon until the gravy thickens to your liking!
- If you have pork skin on the top and want to make crackling, then cut off the top of the roast after cooked and place on a baking tray in the oven at 400 degrees fahrenheit on GRILL with the oven door ajar. Keep an eye on the crackling until it puffs up and crisps up to your liking :) NB - This cut of meat should be offered to the guests NOT on a diet first.. and if there is any left then just have a tiny piece yourself... :)


Serving Size: Makes a large pork roast with plenty of roast veggies for a dinner party of 9 adults

Number of Servings: 9

Recipe submitted by SparkPeople user PETRIEDISH1.

Rate This Recipe