Peel the carrots and the sweet potatoes and chop them up into chip shapes.
Place them in your one pot and cook with the fresh garlic cloves and 2tbsp of olive oil on a hot heat for 5 minutes. Keep turning them with tongs so that they don’t stick.
Take off the heat. Season with salt, pepper and rosemary.
Place your pork on a chopping board. Put medium sized slits into the sides and top of it.
Rub the olive oil into the top and sides of the pork. Then rub in the pork seasoning, mustard, salt and pepper.
Pour the white wine and the litre of stock over the vegetables and give it a stir.
Place the pork on top of the carrot and sweet potatoes.
Cook in the oven for 40 minutes on 180/360f.
Slice up the pork and serve with the carrots and sweet potatoes.
I always have chopped fresh rosemary to hand. It’s perfect for adding to a pork roast. Just clean it chop it into 1cm pieces. Fresh garlic cloves with the skin removed is perfect for the bottom of a one pot. It gives an amazing flavour and you don’t need to mince it.To make my litre of vegetable stock I mix together 1 vegetable OXO cube with a teaspoon of dried sage and 1 litre of boiling water. Give it a stir and throw it in.Before cooking please make sure you have sharpened up your knives with your knife sharpener. Otherwise you can be at risk of an accident as there is nothing worse than blunt knives.We have found the best place to source pork tenderloin to make One Pot Pork Roast is from ButcherBox. You even receive free bacon and $10 off your first order when you sign up with this link.For the best chicken stock in your recipes I would recommend Kettle & Fire. Unfortunately they are not available in the UK so if you are UK based I would use OXO cubes.
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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