Pot Roasted Rack of Pork with Caramelised Roasted Root Vegetable

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  • Serves: 4-6
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1 whole garlic, separated into cloves

1 cup baby potatoes

1 cup baby carrots

2 tbsp brown sugar

2 tbsp balsamic vinegar

5 sage leaves, 3 whole and 2 finely chopped

800g pork chop (or pork loin)

2 tbsp cider vinegar

2 tbsp Dijon mustard

2 tbsp fresh parsley, chopped

Thyme, to garnish



Directions for Pot Roasted Rack of Pork with Caramelised Roasted Root Vegetable

  1. Heat the oven to 200 degrees C. Put a little olive oil in a pan and add the garlic cloves potatoes and carrots, roll them around and then roast them with a lid on until they’re tender enough to squash flat (about 30 minutes). Sprinkle on a little sugar and shake over some balsamic, then add the chopped sage and season well.
  2. Cut down the centre of the pork chop to make a deep pocket, being careful not to cut all the way through. Push the vegetables into the pocket all the way along and then rub the outside of the pork with olive oil and season well. Tie the pork along its length with butchers string to keep it together, tucking the whole sage leaves under the ties. Heat a little oil in a frying pan and brown the pork all over. Transfer to baking dish and place the remaining vegetables around the pork. Bake for 25 minutes. Leave to rest for 10 minutes.
  3. Whisk the cider vinegar and mustard with 6 tbsp olive oil, season well and stir in the parsley. Dress the rocket. Slice the pork and serve it with the rocket.