Roasted Garlic and Thyme Pork with Red Wine Jus
We love roasts, especially pork and beef. Not only roast dinners are full of flavour, they are also time-saving and perfect for busy parents, as you only need to prepare the food in a few minutes, pop in the oven and leave it for a couple of hours.You have enough time for a long bath, helping with kids’ homework and pampering yourself before making the table.
Slow-roasted pork shoulder with crackling is a Sunday favourite, and it goes very well and red wine jus. The layer of fat helps to keep the meat tender and moist while it cooks in the oven.
As a guide, roasts should be cooked for 25 minutes per pound of meat (450g), plus a further 25 minutes. A typical 2kg piece of meat should be cooked for around 2 hours.
Roasted Garlic and Thyme Pork Recipe
Ingredients:
- 2kg shoulder of pork
- Sea salt
- Freshly ground black pepper
- 2 garlic cloves, crushed
- 1 tbsp finely chopped thyme
- 1 tbsp finely chopped rosemary
- 2 onions, sliced
Red wine jus:
- 1 onion, chopped
- 100ml beef stock
- 100ml red wine
- Spring thyme
- Salt and pepper
Method:
- Pre-heat the oven to 220C/ fan 200C.
- Start by preparing the meat. Make scores into the fat with a sharp knife around one centimetre apart. Rub sea salt into all the scores.
- Mix together the garlic, rosemary, thyme and salt. Rub the mixture into the cuts, and on the underside of the meat.
- Scatter the onions into a roasting tin and place the pork on top. Cover with foil and roast for half an hour.
- Turn down the oven to 190C/ fan 170C and cook the meat for an extra hour. Remove the foil and roast uncovered for 20-30 minutes.
- While the meat is resting, make the red wine jus by putting all the ingredients in a small saucepan. Simmer over medium heat for around 6-8 minutes, or until it has reduced and thickened.
- Serve the thyme and garlic roasted pork with dauphinoice potato and garden vegetables, with a generous drizzle of red wine jus. The dish is best enjoyed with a glass of red wine.
This post has been written for Tesco, however the opinions expressed in this post are honest and my own.