dinner, Meat, Recipes
Comments 3

Herb and Mustard pork neck with roast beetroot

I always remember Aunty Mary’s delicious, tender pork neck roasts when she would have us over for weekend lunches when she was still entertaining at home.This version is a bit more herby and peppery and the vegetables probably have a more Contemporary feel to her traditional English accompaniments but the moist tender pork neck is a tribute to those hearty lunches we used to enjoy at her place. The beetroot cooked alongside the pork is a delicious sweet, crunchy alternative to apples. One of these days I’m going to return the favour and cook this for Aunty Mary!

Prep time: 5 minutes Cooking time: 1.5 hours
Ingredients
750g-1kg boneless pork neck
2 tspns Dijon mustard
Handful Rosemary leaves stripped off stalks
1 tspn dried oregano
3 cloves garlic
1 tspn Maldonado sea salt
2 tspns cracked black pepper
1 tbspn olive oil

1-2 fresh beetroots cut into wedges
1 small fennel bulb cut into wedges
2 carrots cut into medium size pieces
400g Pumpkin cut into pieces
2 parsnips cut into medium size pieces
Broccoli cut into florets
Olive oil spray
Salt

Method
Pre heat oven to 180 Celsius
Crush garlic with rosemary leaves (stripped off stalk) and oregano in mortar and pestle until paste forms
Add mustard, olive oil salt and black pepper and mix well
Rub marinade all over pork
Place in roasting pan lined with baking paper
Roast for approximately 40 minutes
Remove from oven and add beetroot around pork and coat in pork juices/fat

Place all other vegetables except broccoli in a roasting pan lined with baking paper and lightly spray with olive oil spray

Return pork with beetroots and the tray of vegetables back in oven, pork on upper level and roast for a further 25-30 minutes
Use meat thermometer to check pork – either return to oven until cooked or rest covered in foil for 10-15 minutes – pork needs to be well done but juicy and tender
Add broccoli to pan of vegetables and toss gently to coat in juices and oil anad roast until broccoli starts to crisp and brown at edges

Slice pork and serve with roasted beetroot and pan juices and other vegetables on the side.

Leftovers great the next day too!

Serves 4

This entry was posted in: dinner, Meat, Recipes

by

Born in South Africa, of Indian heritage. My family moved to Australia in the early 80's. I have a busy professional career as the CEO of a medium sized philanthropic Foundation based in Sydney. I love cooking, learning to cook, eating and travel. My blog Freespiritfood.net is written in the spirit of sharing my foodie adventures.

3 Comments

  1. Pingback: Herb and Mustard pork neck with roast beetroot | freespiritfood

  2. Marie Sigg says

    I have always found pork neck the best cut of meat as the meat is sweeter and doesn’t get dry as sometimes pork can.
    I am going to try this on the weekend.

    Like

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