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Recipe By Jaxters

Ref: 839
Heading: Mains
Cuisine: Italian
Food Type: Meat
No of Portions: 8
Change no of portions required to :

Ingredients & Prep

   1500 g  Pork shoulder joint skin removed
   400 g  Tomatoes sliced
   120 g  Black olives pitted & sliced
   3 Garlic cloves finely grated
   1 tsp  Dried basil
   1 tsp  Dried oregano
   1 tsp  Ground black pepper
   1 tsp  Salt
   50 ml  Olive oil
   400 g  Green beans
   sprinkle  Fresh basil roughly chopped


  Step 1
Pre heat oven to 170°C fan.
  Step 2
Place olive oil, salt, pepper, garlic, basil, oregano in a bowl & mix together, then add tomato & olive slices & coat in the oil mixture & set aside.
  Step 3
Allow the joint to come to room temp, then on a chopping board then make 8 or so cuts/slatches along the width of the joint, but don't cut all the way through, leave about 2 cm at the bottom of the cut.
  Step 4
Next between each cut place in tomato & olive slices equally, when all stuffed place joint into a thigh fitting baking dish or casserole to hold joint together or tie with a piece of cooking string, pour over any remaining oil mixture.
  Step 5
Cover joint with foil or a lid & bake for 1 hour, then remove foil or lid & bake for a further 30 mins uncovered, then allow to rest for 15 minutes before carving.

Suggestion & Tips

If you like crackling then bake the skin separately on a baking sheet coated with olive oil & salt.
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