This fantastic recipe is part of a collaboration between Work Sharp Culinary and RecipeThis!
A delicious roast dinner all cooked in one pot with lots of sweet potatoes, carrots and a moist pork shoulder.
- Medium Pork Tenderloin (Pork Shoulder)
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4 Large Carrots
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4 Medium Sweet Potatoes
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6 Medium Garlic Cloves peeled
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4 Tbp Olive Oil
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250 ml White Wine
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1 Tbsp Pork Seasoning
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1 Tbsp Mustard Powder
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1 Tsp Sage
- Salt & Pepper
- Vegetable OXO Cube
- Handful Fresh Rosemary
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Black Peppercorns optional
Instructions
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Peel the carrots and the sweet potatoes and chop them up into chip shapes.
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Place them in your one pot and cook with the fresh garlic cloves and 2tbsp of olive oil on a hot heat for 5 minutes. Keep turning them with tongs so that they don’t stick.
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Take off the heat. Season with salt, pepper and rosemary.
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Place your pork on a chopping board. Put medium sized slits into the sides and top of it.
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Rub the olive oil into the top and sides of the pork. Then rub in the pork seasoning, mustard, salt and pepper.
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Pour the white wine and the litre of stock over the vegetables and give it a stir.
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Place the pork on top of the carrot and sweet potatoes.
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Cook in the oven for 40 minutes on 180/360f.
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Slice up the pork and serve with the carrots and sweet potatoes.
Read the entire recipe here on RecipeThis!
