It's been a while since I've participated in a WTSIM event. I've somehow missed all the topics that I liked etc. (excuses - excuses). But this month's WTSIM just fell on my lap. I had just made this pot-roast when I read on The Passionate Cook's blog that a roast-related topic was advertised. So here's my entry.
Juniper berry and thyme Pork-Roast with glazed root-vegetables (Kadakamarja ja tüümiani marinaadis seapraad glasuuritud aedviljadega):
- pork tenderloin (appr. 1 kg)
- 2-3 tsp of crushed juniper berries
- 2-3 tsp of dried thyme
- 2 tsp of ground ginger powder
- 1 tbsp of sea salt
- some freshly ground pepper
- 3 cloves of garlic, thinly sliced
- 1 glass of hot water
- 2-3 tbs of tomato paste
- 3 small beets
- 3 average potatoes
- 3 large carrots
- 1/2 of white radish
- 2 tbsp olive oil
- 2 tbsp dark soy sauce
- 2 tbsp white wine vinegar
- 2 tsp Worchester's sauce
Crush the juniper berries, mix them with thyme, ginger powder, salt and pepper and garlic. Pat the meat with the mixture on all sides and leave in the fridge for about 2 hours.
Preheat the oven to 200 C.
Use a roasting-pot with a lid (glass, clay or ceramic) and put the meat in the oven. After about 20 min - half an hour pour on the glass of water which you've mixed with tomato paste. Cover up again and return in the oven.
It should stay in there for 1.5 hr - 2 hrs depending on the size of the roast. The internal temperature of the meat should be appr. 75 -80 C when it's ready.
Peel the potatoes and carrots and cut into sectors and halves. Pre-boil until almost tender. Scruff the beets and cut off the tails and pre-boil them as well. Then peel them and also cut into sectors. Peel the white-radish and cut into thin chips (no need to pre-boil them).
In a small bowl mix together the oil, the vinegar, the soy sauce and the Worchester's sauce. Cover an oven-tray with some baking paper or tin-foil. Dip each sector of pre-boiled vegetable into the mixture and lay the veggies out on the tray. Sprinkle on the white-radish chips.
Bake in oven (using the fan + grill function) for about 10 minutes or until the veggies look nice and glazed.
Serve with the pork cooking stock as the sauce. I has a nice wintery flavor to it and the juniper-berry and thyme marinade makes it resemble a wild game roast a bit. Yet it is very soft and tender.