Smoked pork roast with herb and nut crust recipe
Smoked Pork Roast with Herb and Nut Crust recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.
|2 kg||smoked pork|
|salt and freshly ground black pepper|
|75 g||macadamia nuts, toasted|
|1 bunch(es)||wild garlic, chopped|
|1 bunch(es)||chervil, chopped|
|1 bunch(es)||parsley, chopped|
|1 kg||carrots, peeled and thinly sliced|
Preheat the oven to 125°C. Place the meat into a casserole dish and bake for an hour.
Grate the toast and chop the nuts. Mix together the wild garlic, parsley, chervil, breadcrumbs, nuts, mustard and 30g of the butter. Season with salt and pepper. Coat the meat with the mixture and press on firmly. Turn up the heat to 175°C and bake for 30 more minutes.
Cook the carrots in salted water for 4-5 minutes, then drain. Melt the remaining butter and sauté the carrots for 3-4 minutes. Season to taste with salt, pepper and sugar.
Serve together with the pork roast.
ca. 25 min
Cooking / Baking Time:
ca. 1 hr 30 min
Grade of difficulty:
Calories per portion:
Reference: Smoked pork roast with herb and nut crust recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.