Roast pork with winter vegetables and barley

Roast pork with winter vegetables and barley

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Pearl barley adds a new twist to this classic winter roast.

The ingredient of Roast pork with winter vegetables and barley

  1. 2kg Coles Australian Pork Shoulder Roast Boneless
  2. 1 tablespoon olive oil
  3. 2 teaspoons sea salt flakes
  4. 1 cup (200g) pearl barley, rinsed, drained
  5. 2 leeks, coarsely chopped
  6. 4 parsnips, halved lengthways
  7. 2 carrots, quartered lengthways
  8. 4 cups (1L) chicken stock
  9. 1 cup (250ml) dry white wine
  10. 4 rosemary sprigs
  11. 1/2 bunch silverbeet, shredded
  12. Coles Bakery Stone Baked White Sourdough Vienna (see notes), to serve

The instruction how to make Roast pork with winter vegetables and barley

  1. Preheat oven 240C. Place the pork on a clean work surface. Rub the pork all over with oil and salt. Place in a large roasting pan. Roast for 30 mins. Reduce oven temp to 160C.
  2. Arrange the barley, leek, parsnip and carrot around the pork in the pan. Pour in stock and wine. Top with rosemary. Cover tightly with foil and roast for 2 hours.
  3. Increase oven to 180C and roast for a further 30 mins or until the pork is golden brown and barley is tender, adding the silverbeet for the last 5 mins of cooking time.
  4. Thickly slice the pork. Serve with the vegetable mixture and bread.

Nutritions of Roast pork with winter vegetables and barley

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