How does a traditional pork roast sound in the summer? Being hearty comfort food, it’s probably not the first thing on everybody’s list. Thankfully, we’ve come up with a solution for roasted pork fans who want to enjoy their favorite meal during those hot summer months. As you’ll see, we’re combining a particularly lean joint with veggies and cashew risotto to create a wonderfully light dish that still manages to pack plenty of punch!
Roast Pork with Apples and Cashew Risotto
Equipment
- Roasting Dish
- Pan
Ingredients
- 3 carrots, halved
- 2 parsnips
- 4 celery sticks
- 4 small onions
- 2 apples divided
- 2 cloves garlic, chopped finely
- 2 oz butter
- 3.33 lb pork loin
- 2 tbsp honey
- 1.75 oz cashew nuts, finely chopped
- 0.5 onion, finely diced
- 12.5 oz rice
- 8.5 fl oz white wine
- 27 fl oz vegetable stock
- bay leaves
- salt to taste
- pepper to taste
- cinnamon to taste
- thyme sprigs
Instructions
- Cut the peeled carrots, parsnips, celery sticks, onions, and one apple into bite-sized pieces. Add all the ingredients to a large bowl. Pour a generous amount of oil into a roasting dish and heat it up. Fry the vegetables in the dish and season with garlic, salt, and pepper. Stir everything carefully and sprinkle torn-up bay leaves on top. Add the cubes of butter.
- Sprinkle salt, pepper, and cinnamon onto your work surface. Roll the pork loin onto the seasoning and rub it into the meat. Make eight deep cuts, around 2 inches apart, into the meat.
- Cut the second apple into eight pieces and insert each one into the cuts in the meat. Refrigerate the pork for a short while before placing it on top of the vegetables in the roasting dish. Pour an even amount of honey on top before garnishing the meat with thyme sprigs. Bake everything in a convection oven set to 250°F for two hours.
- Heat up oil in a pan and roast the cashew nuts. Sweat the onions in the pan before adding the rice. Pour the wine and vegetable stock into the pan. Stir occasionally until the rice is cooked and the stock has reduced.
VIDEO
So there you have it — a light and easy way to enjoy a nice piece of roast pork when temperatures start to soar. With succulent meat, aromatic rice, and crispy vegetables, this dish is also a real treat for all the senses.