This one pot pork roast is amazing. It captures the best flavours of the Mediterranean, has very little prep along with a set and forget style. Cook everything in one pot and don’t worry about having lots of washing up to do.
I must confess now that I never eat enough pork roast. It’s not that I don’t like pork roast because I do, it’s just one of those one pot pork recipes that gets forgotten about.
Instead the pulled pork, Spanish pork, pork chops or even gammon come out in front instead.
So I decided it was about time to bring pork back for its original classic way of being eaten and that is in a delicious pork roast.
With a pork roast it carries such a lovely flavour and such amazing juices. This means that it is naturally easy to cook with.
You can add your choice of vegetables to the bottom of your one pot, add the roast pork on top and then tuck in as the juices from the pork flavour the vegetables.
It is also a great way of cooking if you want to use less oil when you cook. This is because the juices from the pork roast work as an alternative to the oil, giving you a lower fat plan B.
This one pot pork roast can also be easily adapted to suit your tastes. You can also cook it in the Instant Pot, Slow Cooker or even in the Airfryer.
Though I personally cooked my One Pot Pork Roast in my shallow casserole dish. Then I could start the cooking process on the hob and then finish cooking it in the oven.
Or if you are bored of pork you can also adapt this recipe for beef roast, lamb roast or venison dishes.
#OnePot Pork Roast Recipe @recipe_thisClick To Tweet
- Dutch Oven
- Knife Sharpener
- Medium Pork Tenderloin (Pork Shoulder)
- 4 Large Carrots
- 4 Medium Sweet Potatoes
- 6 Medium Garlic Cloves peeled
- 4 Tbp Olive Oil
- 250 ml White Wine
- 1 Tbsp Pork Seasoning
- 1 Tbsp Mustard Powder
- 1 Tsp Sage
- Salt & Pepper
- Vegetable OXO Cube
- Handful Fresh Rosemary
- Black Peppercorns optional
- 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.
Where To Source Your Pork Tenderloins To Make One Pot Pork Roast:
One Pot Pork Roast Podcast
We also have created a short version of the One Pot Pork Roast recipe into a Podcast. We have loaded it up onto our Itunes account and it is great for a quick download and then you can save it to your phone and then have it in your kitchen with you as you cook.
Podcast: Play in new window | Download (Duration: 2:03 — 1.8MB)
Subscribe: Apple Podcasts | Android | RSS
You can download it on Itunes or also access it on our Stitcher account or find it on our You Tube Channel.
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Here in the Milner house we often work in a partnership when it comes to cooking dinner. I will normally by the one over the stove, or the Airfryer or the Instant Pot and Dominic is happy to be doing the prep. As a former chef he loves the idea of doing the preparing, just because he is so quick at it and who seriously wants to spend all that time peeling garlic cloves and chopping fresh ginger?
But he is normally done after a couple of minutes and then just sits on the chair in the kitchen and waits until I need some more help.
So to add an extra 2 minutes to his prep time to make sure the knives are sharp is perfect.
But what happens if you don’t have a Dominic looking out for you?
Well the answer is simple. Do it yourself while your food is cooking because 2 minutes is not a lot of time. Turn those 20 minute evening meals into 22 minutes and you are done and dusted.
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