Roasted Pork & Ratatouille

Crunchy colourful vegetables and succulent roast pork, cooked altogether - I'm a great fan of one-pot cooking, the work done earlier and time to relax before dinner. Simply stuff a baguette with garlic butter , wrap in foil and pop into the hot oven as you remove the pork then as if by magic you have a buttery garlic bread accompaniment.

Category:  Main Course  - 
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Ingredients

For 6 people

Recipe

  • 1 x 1.2 kg boneless pork roast
  • black pepper
  • oil
  • 1 onion, chopped
  • 1 clove {mosgloss=garlic, crushed}
  • 1 aubergine, roughly chunked
  • 1 courgette, halved and sliced
  • 1 red pepper, seeded and roughly chopped
  • 1 x 400 g can chopped tomatoes

Roasted Pork & Ratatouille Directions

  1. Pre-heat the oven to 180 degrees C
  2. 1. Wipe the pork , sprinkle with cracked pepper and set aside in a roasting tin.
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  4. 2. Heat a couple of tablespoons of oilve oil in a non-stick frying pan. Gently sauté the onion and garlic until soft and translucent. Add the aubergine, courgette and red pepper with extra oil if necessary ,and continue to sauté until the vegetables have softened - about 10 minutes. Pour in the can of tomatoes and cook for a further couple of minutes.
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  10. 3. Arrange the vegetables around the pork then roast for about 1 1/4 hours until the pork is fully cooked - the juices run clear. Remove from the oven, cover with foil and rest for 10 minutes before carving and serving.
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