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    Pork and Root Vegetable Roast

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    Pork and Root Vegetable Roast

    This hearty roast may take an hour to cook but it's easy to prepare and, once it's in the oven, it can be left until ready. And there's only one pan to wash up afterwards. The dressing, which you'll find in the chiller cabinet, adds piquancy to the flavour and helps keep the meat and vegetables moist.

    • Christmas
    • Preparation time: 20 minutes
    • Cooking time: 60 minutes
    • Total time: 1 hour 20 minutes 60 minutes 20 minutes

    Serves: 4


    • 2-3 small sweet potatoes, peeled and cut into bite-sized chunks
    • 1 head celeriac, peeled and cut into bite-sized chunks
    • 3-4 small parsnips, peeled and cut into bite-sized chunks
    • 1 red onion, peeled and chopped
    • 4-5 tbsp Waitrose Mustard and Honey Fresh Dressing
    • 4 Waitrose British Pork Shoulder Steaks (about 175g each)
    • Salt
    • Freshly ground black pepper


    1. Preheat the oven to 190°C, gas mark 5. Tip all the vegetables into a large roasting tin, add 3 tbsp of the dressing, season and toss the vegetables until well coated.
    2. Season the pork and place on top of the vegetables. Spread the remaining dressing over the pork. Roast for 1 hour, stirring the vegetables under the pork halfway through the cooking time, until the vegetables are tender and the pork is cooked thoroughly and there is no pink meat.

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    Cook's tips

    You can vary the vegetables if you like: try potatoes, carrots, swedes and turnips.


    Average user rating

    5 stars