Preparation time: 10 - 15 mins
Cooking time: 1 hour 30 mins
Difficulty: Easy - for beginners
Dietary guidance: n d
For Pork Marinade:
2.5 to 3 lb pork roast with nice layer of fat on top (GO TO A BUTCHER!)
3 Tbsp Dijon Mustard (the good stuff)
2-3 Tbsp Herb de provence seasoning (get a decent quality one)
2 tsp salt
1 tsp black ground pepper
2 Tbsp Extra Virgin Olive Oil
1 tsp salt
1/2 tsp black ground pepper
1 tsp dried greek oregano (regular italian oregano works also)
10 baby zuccinis (found usually at the markets) or 2 regular zuccinis sliced in half then sliced again resembling wedges
1 bag (12-15 baby bok choy) or 5 regular bok-choy cut into halves
8-24 hours prior Make the Marinade!!
1. Take your pork roast and rub with the mustard, being sure to evenly coat it all around the pork
2. Take your seasoning and sprinkle and rub all over the pork
3. Store in Ziplock Freezer bag or similar bag and seal the pork with the marinade in it trying to remove as much air out of the bag as possible
The Next Day
1. I would start by sealing the pork in a hot pan on all sides before putting it into the oven but for you home cooks out there that want to simplfy this simply, take some olive oil onto paper towel and grease your roasting pan making sure to evenly spread the oil.
2. Preheat the pan in the oven at 350 degrees
3. Once oven is preheated (keep an eye to make sure your pan isnt burning) Add the marinated pork roasted onto the pan. You should hear it sizzle nicely, close the oven door and roasted at 350 degrees for 15-20 mins or until you notice the top is browining nicely.
4. Reduce the heat to 325 degrees and continue to roast for 1 hour - 1 1/2 hours or until meat temperature reaches 145 to 155 degrees F (I typically take it out at 150 and let it rest for 10 mins to allow juices to redistrubute and allow for a moist roast
5. Once roast is done at the temperature you desire, place roast on wooden plank or plate and reserve the roasting juices in a bowl
6. Meanwhile with your oven still on, take all of your vegetables and mix with the ingredients mentioned above
7. Transfer the veg into the pan where the roast was in and right back into the oven it goes.
8. Ok now is where it could get tricky, the bok-choy will cook the quickest and it will welt a bit, as it is roasting keep mixing around the veg in the pan about three times during the process.
9. Once you see the bok choy has shrunk a bit in size, remove them and transfer to a bowl leaving the zuccinis to finish up for another 5 more mins.
10. Once zuccinis are ready also transfer to bowl and shut the oven off!
1. The pork roast should now be well rested, remove from plate onto the board and slice on a bit of an angle to allow for nice moist cuts as shown on the picture.
2. Add your beautifully roasted veggies on the side with maybe some cooked rice and Voila!!