Pot-roast pork with Chianti jus | Jamie Oliver recipes (2024)

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Pot-roast pork with Chianti jus

Celeriac two ways, roasted rhubarb & apple compote

Pot-roast pork with Chianti jus | Jamie Oliver recipes (2)

Celeriac two ways, roasted rhubarb & apple compote

“Upgrade your family Sunday roast with this lovely pork number. You have crispy cured meat and celeriac crackling beautifully contrasted with juicy slices of pork and soft cubes of celeriac, finished with a sweet fruit compote. What’s not to love? ”

Serves 8

Cooks In1 hour 30 minutes plus marinating

DifficultyShowing off

PorkSunday lunchRhubarbFruit

Nutrition per serving
  • Calories 542 27%

  • Fat 39.2g 56%

  • Saturates 13.5g 68%

  • Sugars 9.3g 10%

  • Salt 2g 33%

  • Protein 32.3g 65%

  • Carbs 11.5g 4%

  • Fibre 6.3g -

Of an adult's reference intake

Recipe From

Jamie and Jimmy's Friday Night Feast

By Jamie Oliver

Tap For Method

Ingredients

  • butcher's string
  • 1 bunch of fresh sage , (15g)
  • 2 cloves of garlic
  • olive oil
  • red wine vinegar
  • 1 kg higher-welfare skinless boneless saddle-eye pork loin
  • 18 slices of Coppa di Parma
  • 1 knob of unsalted butter
  • 1 red onion
  • 1 stick of celery
  • 3 sprigs of fresh rosemary
  • 200 ml Chianti red wine
  • 2 celeriac , (1kg each)
  • ½ a bunch of fresh thyme , (15g)
  • FRUIT COMPOTE
  • 400 g rhubarb
  • 1 green eating apple
  • 1 red eating apple
  • 1 tablespoon dark brown sugar
  • 1 knob of unsalted butter

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Recipe From

Jamie and Jimmy's Friday Night Feast

By Jamie Oliver

Tap For Ingredients

Method

  1. Pick the sage leaves into a pestle and mortar, add a pinch of sea salt, then bash to a paste. Peel and smash in the garlic, muddle in 2 tablespoons each of oil and red wine vinegar, then season with black pepper.
  2. Rub the paste all over the pork, getting it into all the nooks and crannies, then cover and pop in the fridge for at least 30 minutes, preferably overnight.
  3. Preheat the oven to 180°C/350°F/gas 4. Place a large sheet of greaseproof paper on a flat surface and rub lightly with oil. Arrange the Coppa di Parma on the paper, slightly overlapping, to make a large square.
  4. Place the pork at one end and roll it up tightly in the Coppa, using the paper to help you. Carefully remove the paper and secure the pork all the way along with butcher’s string.
  5. Place a large non-stick frying pan on a medium-high heat with a drizzle of oil and the butter, add the pork and brown all over, turning with tongs.
  6. Peel the onion and cut into eighths, and trim and roughly chop the celery, adding to the pan as you go. Strip in 2 sprigs of the rosemary, then pour in most of the wine and let it bubble and cook away for 1 minute.
  7. Transfer the pan to the oven and roast for 40 minutes, or until golden and cooked through, turning and basting every 10 minutes, and adding the last of the Chianti towards the end.
  8. Meanwhile, scrub both celeriac, then carefully peel the knobbly skin with a sharp knife. Place the peelings in a roasting tray, toss with 1 tablespoon of oil and a little salt and pepper, then pop in the bottom of the oven with the pork.
  9. Chop the rest of the celeriac into rough 2cm chunks, then place in a large casserole pan on a medium-low heat with 1 tablespoon of oil. Pick in the thyme leaves, then cook with the lid on for 30 minutes, or until softened, stirring occasionally and adding splashes of water, if needed.
  10. To make the compote, trim and chop the rhubarb into 5cm chunks and place in a roasting tray. Core the apples, cut into wedges and place in the tray, then add a pinch of pepper, the sugar, butter and 1 tablespoon of red wine vinegar. Drop in the remaining rosemary sprig, then place in the oven for 20 to 30 minutes, or until you’re able to mash the fruit slightly.
  11. Remove the pork from the oven and let it rest in its juices while the fruit and celeriac finish cooking.
  12. Carve the pork (discard the string) and serve with the fruit compote, celeriac and crispy celeriac crackling, spooning over the pan juices. Delicious served with seasonal steamed greens.

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Recipe From

Jamie and Jimmy's Friday Night Feast

By Jamie Oliver

© 2024 Jamie Oliver Enterprises Limited

© 2024 Jamie Oliver Enterprises Limited

Pot-roast pork with Chianti jus | Jamie Oliver recipes (2024)

FAQs

How long do you cook Jamie Oliver roast pork? ›

Peel and halve the onions, scatter into a large roasting tray and place the scored pork on top. Roast for 35 to 40 minutes, or until you have a lovely crisp crackling, then turn the oven down to 170°C/325ºF/gas 3. Slow-cook the leg for 3.5 hours, or until the meat is easily pulled apart.

Do I need to sear pork roast before roasting? ›

Searing the meat first gives it that golden-brown crust before a quick roast in the oven finishes it off.

Should I sear a pork roast before slow cooking? ›

Yes! You don't have to, but I'm happier with the results of this recipe when I take the time to sear it in advance. Here's what happens when you sear the meat first: The seared exterior of the meat helps lock moisture into the pork roast, keeping it juicy and tender as it cooks slowly for several hours.

Why is my pork roast always tough? ›

One of the main factors contributing to a dry pork roast is overcooking, which causes the muscle fibers to contract and release their natural juices — even if it's cooked just a couple of minutes too long. This mistake is often a result of the fear of undercooking pork for safety reasons.

Is it better to cook a pork roast slow or fast? ›

Overcooking any meat dries it out. A pork loin roast is more tender and juicy when cooked to medium than when it is well done. If you're talking about a pork shoulder or pork butt, it is best braised low and slow to let the collagen soften. As soon as the meat pulls apart with a fork, it is done.

Should you bake a pork roast covered or uncovered? ›

Tenting can be suitable for some cuts of meat, but if you want a crunchy crust on your roast, then it's best to leave it uncovered. If you notice that the roasted pork is browning too much, you can lightly cover it with aluminum foil. However, do not cover it for the last 5-10 minutes in the oven.

What is the best temperature to cook a pork roast? ›

Pre-heat oven to 325F (163C). Bake pork roast in the oven UNCOVERED for approximately 25-30 MINUTES *PER POUND* (55-66 MINUTES PER KILOGRAM) Or until internal temperature reaches 155F (68C), rested to a final 160F (71C).

What happens if you don't sear a roast before cooking? ›

It's not really necessary to sear your roast before cooking, but caramelizing the surface gives the cut an incredible depth of flavor, enhanced with the complex layers of nutty caramel and coffee-like bitterness that meat-lovers find delicious.

Do you put water in a roasting pan for pork? ›

Slow-Roast It All Day

Then put a roasting rack into the roasting pan, unwrap your pork, and nestle it onto the rack. Before you put the pork in the oven, pour a cup or two of water into the bottom of whatever pan you're using—just enough to completely cover the surface—then cover the roast completely with foil.

Can you slow cook pork for too long? ›

It's not easy, but yes, you can overcook pork shoulder! It becomes tough, chewy and dry when it's cooked for too long or at too high a temperature.

Do you sear pork before or after seasoning? ›

On one side you have New York City chefs Tom Colicchio, of Craft and Top Chef fame, and Jean François Bruel of Daniel, both of whom assert that meat should never be seasoned until just before cooking. (Bruel goes even further with steaks, which he finishes seasoning only after they have been seared or grilled.)

How to make pork extremely tender? ›

To tenderize pork before cooking it, try breaking up the tough muscle by hitting it with a meat mallet evenly across the surface of the meat. Then, if you want your pork to be extra tender, you can marinate it in a tenderizing marinade made with acids, like citrus juices, vinegar, or wine.

Does pork get more tender the longer you cook it? ›

Unlike the more lean tenderloin and chops, pork shoulder is an incredibly forgiving cut of meat. It becomes more tender as it cooks and benefits from a lengthy cook time, so even if it stays on the heat a few minutes too long, you won't suddenly end up with something dry or rubbery.

Why is my roast still tough after 6 hours? ›

If your crock pot roast is tough, it is possible you didn't use a boneless chuck roast, in which cases some cuts of meat will never become fall-apart tender OR more likely, you did not cook your beef long enough.

How long to cook roast pork per lb? ›

Pork Roast in the Oven:

Pre-heat oven to 325F (163C). Bake pork roast in the oven UNCOVERED for approximately 25-30 MINUTES *PER POUND* (55-66 MINUTES PER KILOGRAM) Or until internal temperature reaches 155F (68C), rested to a final 160F (71C).

Is it better to cook a pork loin at 350 or 400? ›

Cooking a pork loin at 400°F will give a nice crust and cook it faster, reducing the risk of drying out. If using 350°F, cooking will take longer but be gentler, helping retain moisture. Either way, use a meat thermometer to ensure the internal temperature reaches 145°F, then rest for 5-10 minutes before slicing.

What temp is pork roast most tender? ›

Cook pork, roasts, and chops to 145 ºF as measured with a food thermometer before removing meat from the heat source, with a three-minute rest time before carving or consuming. This will result in a product that is both safe and at its best quality—juicy and tender.

Can you slow roast pork for too long? ›

It's not easy, but yes, you can overcook pork shoulder! It becomes tough, chewy and dry when it's cooked for too long or at too high a temperature.

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