Roast Pork with Turnips HT
MC French 130mins
4 Hot Pork Vegetables Main course
Eggless France Europe
Rolled Loin Pork
Garlic Clove, peeled
and Black Pepper
˝ lb Small turnips, peeled and halved
teasp Caster Sugar
tbsp Plain flour
tbsp Fresh Parsley, chopped
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.
Reduce the temperature to 190C, 375F, Gas mark 5 and cook for a further 40 minutes.
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.
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.
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.
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.
To serve - sprinkle the parsley over the turnips and serve hot.
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