Roast pork with root vegetables
Modern pork roast with root vegetables
Pork roast with root vegetables is our take on a modern recipe with the classic cut. A pork roast doesn't necessarily have to rhyme with grandma's food. In this recipe, mixed root vegetables are added to the dish along with slices of orange and rosemary. When roasted together, the root vegetables take on an absolutely excellent flavor that goes perfectly with the roast. It is recommended to serve an aïoli with the root vegetables, but you can also pour white wine into the bottom of the dish along the way and use it for a sauce. 
The perfect pork roast with crispy skin
Pork roast is made from the loin of the pig. It is a cut that – if cooked correctly – can be incredibly juicy and flavorful. The recipe calls for cooking the pork roast without a meat thermometer, and it always yields good results. However, if you are more comfortable with the safest cooking method, you can do the following:
- First, bake the roast, skin side down, in an ovenproof dish with water for 20 minutes at 200 degrees. A thermometer is not necessary here.
- Rub the rind well with salt and return the roast to a dish without water. Insert a meat thermometer into the center of the roast.
- Bake the roast for approximately 200 degrees until the temperature is 60 degrees (approximately 45 minutes).
- Turn the oven to grill mode and bake the roast until the skin is crispy (about 5-7 minutes). Keep an eye on it, because it will cook quickly!
- The roast should be around 65 degrees when you take it out of the oven. Let the roast rest for 15 minutes before carving.
TIP: Use the leftovers the next day to make a delicious roast pork sandwich!
More recipes with pork
Juniper pot Carnitas tacos Braised pork legs with new potatoes Banh mi bowl Slow-roasted shank with root vegetables