Quick and Easy – Roast pork & potatoes
This Porchetta con Patate recipes comes courtesy of Emily Richard’s Per La Famiglia cookbook, sold in all our stores.
A really quick Sunday roast, takes ten minutes to prep. a lavish family feast.
Ingredients
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1⁄3 cup (80 mL) chopped parsley
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6 cloves garlic, minced
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3 Tbsp (45 mL) grated Parmesan cheese
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5 Tbsp (75 mL) extra virgin olive oil, divided
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3 lb (1.5 kg) Messinger Meats bone-in pork rib or loin roast
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2 lb (1 kg) yellow fleshed potatoes (about 8), cut into wedges
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1 tsp (5 mL) salt
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½ tsp (2 mL) fresh ground pepper
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Method
SERVINGS: 8
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IN A BOWL, mix together parsley, garlic, cheese and 3 Tbsp (45 mL) of the oil. Rub mixture all over roast and place in a large roasting pan.
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Toss potatoes with remaining oil, salt and pepper and spread around roast in pan.
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Roast in oven for about 1 hour and 45 minutes or until thermometer inserted in centre of roast reaches 155°F (70°C) and a hint of pink remains inside.
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Remove roast to cutting board and let stand for 5 minutes before slicing.
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Sprinkle potatoes with Parmesan cheese before serving.
Rabbit Variation Omit pork and use 1 rabbit, cut into pieces. We have frozen rabbit in the freezers.
- Toss rabbit pieces with parsley mixture and brown in skillet. Place in roasting pan, add 1/2 cup (125 mL) white wine over rabbit. Roast with potatoes for about 1 hour or until meat and potatoes are tender.
- If your using fresh rabbit sold whole, ask the butcher to cut it into 6 or 8 pieces for you to get started quickly on the recipe.
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