Hearty Roast Pork with Brussels Sprouts and Sweet Potato
Main Course
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Cook Time
1 h 30 min
Servings
6
Difficulty
Easy
Prep Time
45 Min
Description
This hearty roast pork with Brussels sprouts and sweet potato, prepared in the Thermomix®, is a savory main course featuring crackling roast, sweet potatoes, onions, and red wine. Rosemary and thyme lend the dish a Mediterranean touch. Preparation takes about 90 minutes, with an active working time of 45 minutes. The recipe is designed for 6 servings and is ideal as a family meal or for festive occasions in the winter.
Ingredients (16 ingredients)
-
1.2 kg Crackling Roast
-
Salt
-
2 Stück Onions
-
2 Zehe(n) Garlic
-
500 ml Dry Red Wine
-
2 Zweig(e) Rosemary
-
2 Zweig(e) Thyme
-
900 g Sweet Potatoes
-
150 g Butter
-
0.5 Stück Organic Orange
-
500 g Brussels Sprouts
-
250 g Green Olives
-
1 TL Olive Oil
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Pepper
-
1 EL Cornstarch
-
Honey
Preparation (15 steps)
Preparing the Crackling Roast
Score the pork rind of the crackling roast (1.2 kg) in a diamond pattern. Rub the roast with some salt and place it in a roasting pan.
Preparing the Broth
Quarter 2 onions and 2 cloves of garlic and place them in the mixing bowl. Chop for 3 sec./speed 5. Scrape down the sides with the spatula.
Cooking the Broth
Add 500 ml of dry red wine, 2 sprigs of rosemary, and 2 sprigs of thyme to the onions and garlic in the mixing bowl. Add everything together to the roasting pan with the roast.
Cooking the Roast in the Oven
Cook the roast in the oven at 180 degrees (convection) for 70 minutes.
Preparing the Sweet Potatoes
Peel and roughly dice 900 g of sweet potatoes. Place them in the mixing bowl.
Cooking the Sweet Potatoes
Add 100 g of butter to the sweet potatoes in the mixing bowl and cook for 20 min./100°C/speed 1.
Preparing the Sweet Potato Cream
Add the contents of the mixing bowl with a pinch of salt and the zest and juice of half an orange (0.5) and purée for 30 sec./speed 8 until no more pieces are visible. Scrape down the sides with the spatula and repeat if necessary.
Keeping the Sweet Potato Cream Warm
Return the finished cream to the mixing bowl and keep warm for 5 min./60°C/speed 1.
Preparing the Brussels Sprouts
Clean 500 g of Brussels sprouts, cut off the stem of each and remove a few of the outer leaves. Roughly chop 250 g of green olives. Place 1 onion in the mixing bowl and chop for 3 sec./speed 5. Scrape down the sides with the spatula.
Sautéing the Brussels Sprouts
Add 1 tsp of olive oil and the chopped onion to the mixing bowl and sauté for 3 min./Varoma/speed 1. Add Brussels sprouts and olives and sauté for 5 min./Varoma/reverse speed 1.
Seasoning the Brussels Sprouts
Add 50 g of butter, salt, and pepper and mix for 2 min./100°C/reverse speed 1. Keep warm.
Preparing the Sauce
After approx. 60 minutes, remove the finished crackling roast from the oven and pour the broth through a sieve into the mixing bowl. Heat for 5 min./100°C/speed 2.
Thickening the Sauce
Add 1 tbsp of cornstarch (previously mixed with some cold water) and stir for 3 min./100°C/speed 3 until the sauce begins to thicken.
Seasoning the Sauce
Season the sauce with some salt, pepper, and honey and mix for 1 min./80°C/speed 2.
Arranging and Serving
Cut the roast, arrange with the side dishes, and serve with the sauce.
Finished cooking? Great! 🎉
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