Use Apples & Risotto To Make This Pork Roast The Perfect Summer Dish!


How does a traditional pork roast sound in the summer? Being hearty comfort food, it's probably not the first thing on everybody's list. Thankfully, we've come up with a solution for roasted pork fans who want to enjoy their favorite meal during those hot summer months. As you'll see, we're combining a particularly lean joint with veggies and cashew risotto to create a wonderfully light dish that still manages to pack plenty of punch!

You'll Need:

For the vegetables:

  • 3 halved carrots
  • 2 parsnips 
  • 4 celery sticks
  • 4 small onions
  • 1 apple
  • oil for steaming
  • 2 garlic cloves, chopped finely
  • salt and pepper
  • 4 sage leaves
  • 2 oz butter

For the pork loin:

  • 3⅓ lb pork loin
  • salt and pepper
  • cinnamon
  • 1 apple
  • 2 tbsp honey
  • thyme sprigs

For the risotto:

  • oil for frying
  • 1¾ oz cashew nuts, finely chopped
  • ½ onion, finely diced
  • 12½ oz rice
  • 8½ fl oz white wine
  • 27 fl oz vegetable stock
  • bay leaves

Here's How:

1. First, take care of the vegetables. Cut the peeled carrots, parsnips, celery sticks, onions and apples into bite-sized pieces and add all the ingredients to a large bowl. Next, pour a generous amount of oil into a roasting dish and heat it up. Fry the vegetables in the dish and season everything with garlic, salt, and pepper. Carefully stir everything, and sprinkle torn-up bay leaves on top. To finish, add the cubes of butter.

2. Sprinkle salt, pepper, and cinnamon onto your work surface. Roll the pork loin onto the seasoning and rub it into the meat. Now make eight deep cuts that are around 2 inches apart into the meat.

3. Cut the second apple into eight pieces and insert each one into the cuts in the meat. Refrigerate the pork for a short while before placing it on top of the vegetables in the roasting dish. Next, pour an even amount of honey on top before garnishing the meat with thyme sprigs. Bake everything in a convection oven set to 250°F for two hours.

4. For the risotto, first heat up oil in a pan and roast the cashew nuts. Next, sweat the onions in the pan before adding the rice. Now you can pour the wine and vegetable stock into pan. Stir occasionally until the rice is cooked and the stock has reduced.

So there you have it — a light and easy way to enjoy a nice piece of roast pork when temperatures start to soar. With succulent meat, aromatic rice, and crispy vegetables, this dish is also a real treat for all the senses.


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