Pork Roast - the Xmas edition
Pork roast with mushroom filling and delicious side dishes. Scroll down to find the ingredients and preparation.
Pork tenderloin 2kg / 2.5lbs x6
Chestnut 800g / 1.8lbs
Mushroom mix 2kg / 4.5 lbs
Parmesan 400g / 1lbs
Dried Thyme 4 tbs
Cut Rosemary 2tbs
Fine Salt 2tbs
Egg white 4pcs
Parsnip 5kg / 3.5 lbs
yellow Carrot 5 kg / 3.5lbs
Carrot 5kg / 3.5 lbs
Sweet potato 5kg / 3.5 lbs
Shallot 1kg / 2 lbs
dried Thyme 5 tbs
Ras el hanout 4tbs
Christmas Cherry Tomatoes
Cherry tomatoes 2kg / 4 lbs
Thyme 1 tbs
Olive oil ½ cup
Potato 5kg / 11 lbs
Butter 200g / 0.4 lbs
Egg yolk 4 pcs
Pepper to taste
Salt to taste
Nutmeg to taste
Prepare the Pork Roulade
Cut the pork tenderloins to an even thickness of 2cm / 0.8 inch.
Sauté the onions until translucent in a large cooking pot, add chestnuts, mushroom, dried thyme, cut rosemary, pepper, salt, And let it simmer until most of the liquid has evaporated. Add Parmesan, egg whites to finish the filling.
Spread the filling over the flattened pork tenderloins and roll them tightly. Secure with kitchen twine or like I did, use the tube.
Place the pork roulade in a TDR basket and let it roast for +- 1 hour on 190°C/375°F until it reached a core temperature of 62°C/145°F.
Roast the Vegetables
Cut the parsnips, yellow carrots, sweet potatoes, shallots, and carrots in pieces of 3cm thick and 6cm wide. This way your vegetables will roast perfectly.
Divide your vegetables in a TDR Multi Purpose Basket Insert.
Finish with dried thyme, pepper, salt, ras el hanout and some Christmas magic.
Roast in the TDR for +- 45 min until golden brown.
Christmas Cherry Tomatoes – optional:
Marinate your cherry tomatoes, thyme, olive oil, pepper, salt, and honey.
Place the cherry tomatoes on top of the vegetables for the last 10 minutes.
Roast until tomatoes are slightly blistered.
You can use some prefabricated puree to make the duchesses or make them yourself:
Peel and boil potatoes until tender.
Mash with butter, egg yolks, and season with pepper, salt, and nutmeg.
Fill the piping bag with a large serrated nozzle with mashed potatoes that are still warm. If the mashed potatoes are not warm, they will not be easy to pipe.
Pipe small towers of pure and roast them for 15 minutes on 190°C/375°F.
Remove the pork from the TDR and let it rest for 10 to 15 minutes.
Remove your kitchen twine and start cutting in to pieces of 3 cm/ 1.2inch and distribute it evenly over the packaging.
Add the roasted vegetables and the puree and finish it off with the roasted cherry tomatoes. Enjoy!