Wednesday, August 01, 2007
Sunday pot roast
1kg piece boneless and skinless pork loin
2 tsp dried sage
freshly ground black pepper
2 large onions, each cut into 6 pieces
500g sweet potatoes, cut into chunks
500g chantenay carrots, scrubbed, or large carrots, cut into chunks
300ml unsweetened apple juice
2 dessert apples, cored and each cut into 6 wedges
400g fine green beans, cooked
Preheat to 190c. Wipe the meat then sprinkle the surface of the fat with half the sage and season with pepper. Set it in an ovenproof casserole dish, cover and cook for 30 minutes
Add the onions, sweet potatoes, carrots, apple juice and the rest of the sage and return to the oven for 45 minutes until the vegetables are almost tender.
Add the apple wedges and return to the oven for a further 15 minutes. Test the meat with a skewer to make sure that it is cooked, then remove from the oven and leave to rest for about 15 min before carving.
Serve with the green beans.
This is another recipe from The Diabetes Weight Loss Diet.
This is a really easy one to make. It’s one of those recipes that’s basically; throw something in a pot, wait, throw something else in the pot, wait. Meals like this are great to make when you have people staying with you because even though they take a while to cook, there is no intensive labor, so you can be social the whole time.
It also came out really nicely. It was tons of food, we even had left overs without making anything extra to go with it. The pork was really sweet from the apple juice, and nicely tender too. I cut the carrots into giant size chunks so that they wouldn’t be mushy by the end. They were perfect. Also, sweet potatoes are always good and fun.
This was a nice and easy alternative to a traditional pot roast. Everybody enjoyed it.