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Roast Pork with Turnips     HT   MC   French   130mins

Serves 4    Hot   Pork  Vegetables  Main course   Eggless   France  Europe

 

Ingredients:

1kg/2lb Rolled Loin Pork

1 Garlic Clove, peeled

50g/2oz Butter

Salt and Black Pepper

675g/1 ˝ lb Small turnips, peeled and halved

2 teasp Caster Sugar

420ml/14fl.oz. Light Stock

1 tbsp Plain flour

1 tbsp Fresh Parsley, chopped

 

Instructions

 

1. Preheat the oven to 220C, 425F, Gas mark 7. Cut the garlic in half and rub all over the pork. Place the pork in a roasting tin and spread the butter over it. Sprinkle with , salt and pepper and cook in the centre of the oven for 20 minutes.

 

2. Reduce the temperature to 190C, 375F, Gas mark 5 and cook for a further 40 minutes.

 

3. Meanwhile, place the turnips into a saucepan, cover with cold salted water and bring to the boil. Remove from the heat, drain and dry on kitchen paper. Set aside.

 

4. At the end of the cooking time, arrange the turnips around the pork, sprinkle with the sugar and add the stock. Cover with foil and return to the oven for 30 minutes. After this time, remove the foil, turn the turnips and cook for a further 15 minutes. Test pork for doneness and cook a little longer if necessary.

 

5. At the end of the cooking time, place the pork on a warmed serving platter and carve into thick slices. Arrange the turnips on the dish and keep hot.

 

6. Pour off liquid from tin and reserve then sprinkle the flour into the tin and cook, stirring, for 1 minute, Gradually add the reserved liquid and bring to the boil, stirring constantly. Taste and adjust seasoning and pour into a warmed gravy boat.

 

7. To serve - sprinkle the parsley over the turnips and serve hot.

 

More Pork/Bacon Recipes  |  General Pork Prep & Cooking Times   |  Pork Cuts 

 

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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Freezing/Make ahead

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

More Pork/Bacon Recipes 

General Pork Prep & Cooking Times

Pork Cuts

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