This simple panoramic / roast pork fillet is the perfect idea in a dinner. Perfect for a family dinner or even a special meeting. Deliciously spicy with roasted vegetables makes it the recipe for roast pork better and tender.
Cook a lot of pork, but I must say that this is one of the best pork dishes I have ever served or tasted. There were absolutely no leftovers. What I like about the leafy pan dinners is that everything is done on a pan, without extra and side dishs. And there was nothing dry in this roast.
For this recipe, a pork roast, a pork loin or a fillet work. I chose a “pork loin” which in English means tender loin.
What do you need to make the recipe
- Pork fillet or roast
- Oil where
- Cloves of garlic
- Oregano
- Salt
- Black pepper
- Chopped French rosemary
For roasted vegetables
- 2-3 large potatoes
- 2-3 large carrots
- 2 large onions
- 1/2 teaspoon of oregano
- 3/4-1 teaspoon of salt
- 1-2 dysk the black pepper
- 1-2 fresh rosemary twigs
Obviously you could replace your favorite vegetables, such as peppers, pumpkin butterns, sweet potatoes and even mushrooms. You could also change fresh herbs and instead of using oregano or even fresh parsley.
How to prepare a roast pork sheet
In a small bowl mix oil, oregano, salt, pepper, chopped garlic and chopped fresh rosemary. Sprinkle the large pan circled with a little olive oil. Place the pork fillet / roast above, make some cracks with a sharp knife and place in a piece of garlic.
Brush the fillet with the oil and the mixture of spices. In a large bowl launches large potatoes with cubes, carrots, onions or any vegetables you prefer with oregano, olive oil, salt and rosemary.
If you cut large vegetables (halved or quarters if they are large), you can place them around pork and cooking.
If you want bite size or a little larger than vegetables, it is better to cover the roast with a sheet and cook it for a while before adding the vegetables. Leave the roast for a few minutes before cutting and serving.
What are the best vegetables to use?
The pig is the type of meat that pairs well with sweet flavors, such as root vegetables, I like to add some carrots, turnips, pastinaches, red potatoes or yukon gold, brussels and sweet potatoes and onions.
How do you know when the pig is cooked?
The national pork card recommends cooking the pig until the internal temperature is between 145 ° F and 160 ° F. But since the temperature of large cuts increases by about 10 ° F. During the rest, it is probably better to remove the meat when the temperature reaches 145f – 150f, will be restored for 10 minutes.
Why let the meat rest before cutting?
When the meat has cooked, the juices are at the center of the meat, allowing the meat to rest allows juices to redistribute in all the meat that leaves a tender more juicy cut. So make sure to let the roast rest for at least 10 minutes.
How to keep the remaining pork fillet
Keep any remaining pork fillet, in an airtight container within two hours of cooking. It will keep up to 3-4 days in the fridge. It can also be frozen for a longer conservation, it will keep up to three months in the freezer.
More delicious pork recipes
So if you are looking for a recipe for the pan of delicious sheets, I hope you try this sheet of pork files and let me know what you think. Enjoy your meal!
Pork fillet
- 2 pound pork fillet or roast (1 kilo)
- 3-4 spoons olive oil (divided)
- 2 large cloves (divided)
- 1 teaspoon oregano
- 1 teaspoon salt
- 2 sections black pepper
- 1-2 twigs Chopped rosemary
Road vegetables
- 2-3 large potatoes
- 2-3 large carrots
- 2 large onion
- ½ teaspoon oregano
- ¾-1 teaspoon salt
- 1-2 sections black pepper
- 1-2 twigs Fresh rosemary
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Preheating of the oven at 350f (180 ° C). Lightly rummage a large sheet of biscuits with a spoonful of olive oil.
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In a small bowl mix together 2 tablespoons of olive oil, a carnation ground, oregano, salt, pepper and chopped fresh rosemary, set aside.
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Place the pork fillet on the prepared biscuit sheet, make some cracks with a sharp knife and place a piece of garlic in the cut. (Cut a clove of garlic into 3-4 small pieces). Then brush the fillet with the oil and the spice mixture.
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If you want bite size or a little larger of vegetables, it is better to cover the roast with a sheet and cook it alone for about 20 minutes before adding the vegetables. After the 20 minutes have passed, add the vegetables around the eryrosto and continue to cook (without the sheet) for another 40 minutes or until the roast is cooked (145-150f at an internal temperature). If you cut wide vegetables (quarters), you can place them around the pork loin and cook everything together for about an hour.
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Let the roast rest for about 10 minutes (the internal temperature will increase to 155-160f, which is perfect) before cutting and serving.
Road vegetables
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In a large bowl launches large potatoes with cubes, carrots, onions or any vegetables you prefer with oregano, salt, pepper, rosemary and olive oil.
The pig is cooked when the internal temperature reaches 150-160f (65-70c).
Calories: 850Kcal | Carbohydrates: 23G | Protein: 129G | Fat: 24G | Saturated fat: 8G | Cholesterol: 393mg | Sodium: 1024mg | Potassium: 3034mg | Fiber: 5G | Sugar: 3G | Vitamin A: 4022Iu | Vitamin C: 19mg | Soccer: 101mg | Iron: 10mg
Updated from 10 February 2020.
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