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Pork with Potatoes and Mushrooms in Wine

Pork with Potatoes and Mushrooms in Wine

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Pork with Potatoes and Mushrooms in Wine

Easy-peasy inspiration for after-work meals and simple entertaining.

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Instructions

  1. 1

    Preheat the oven to 220°C (425°F/Gas 7). Sit the pork in a large roasting tin and rub with sea salt, getting it into all the cuts. Toss the potatoes with the oil, season with salt, then add to the tin along with the rosemary. Put in the oven to roast for 20 minutes, or until the skin is crispy.


  2. 2

    Meanwhile, heat the wine in a pan over a low heat until warm, then spoon over the meat. Add the mushrooms, pour in the stock, then turn the oven down to 180°C (350°F/Gas 4) and cook for 1 hour.


  3. 3

    Turn the oven down to 150°C (300°F/Gas 2) and cook for another 30 minutes, or until the potatoes are meltingly soft and the liquid has almost disappeared. Remove from the oven and keep warm while the pork rests for 15 minutes. Slice the pork and serve with the potatoes, mushrooms, and some fresh crusty bread.


Ingredients

  • 1.35 kg boneless shoulder of pork, skin scored
  • 1 pinch sea salt
  • 1 kg potatoes, peeled and halved, or large ones quartered
  • 1 tbsp olive oil
  • 3 stalks of fresh rosemary
  • 360ml dry white wine
  • 250g button mushrooms
  • 300ml hot vegetable stock

Serves 6

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Recipe published with permission from © Dorling Kindersley Limited. Cook Express 2009.

http://www.dorlingkindersley-uk.co.uk/

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