With the holiday festivities behind us and a cold january in full swing, how can we beat this winter blues? What about something warm and comforting that scent the whole house while cooking slowly? Winter is the season for roasts and stews, so here we go with a cozy, comforting stewed pork loin roast. The root and bulb vegetables add a heartiness to the dish while bacon and spices infuse meats with tons of flavor. Feel free to tweak the recipe to your taste and you’ll end up with a true family favorite!
Ingredients list for the roast pork stew with bacon and mustard
- 2 2/3 lbs (1.2 kg) of pork loin roast
- 3 tbsp mustard
- 3 tbsp honey
- 2 2/3 lbs (1.2 kg) of potato, firm flesh
- 3 tbsp olive oil
- 1/3 lbs (150g) smoked bacon
- 2 carrots
- 3 shallots
- 3 cloves of garlic
- 2 bay leaves
- 2 cloves
- 1 bouillon cube
- 1 coffee spoon tomato paste
- 1 tbsp flour
- 1 cup (25cl) of red wine
- 2 cups (50cl) of water
- Salt and pepper
Roasted Chicken Leg Quarters
1. Brush the pork loin with mustard and honey.
2. Peel the potatoes. Cut them in half if they are too big. Set aside.
3. Pour olive oil into a large pot (or pressure cooker), add the pork roast and bacon and brown on all sides over high heat.
4. Add the carrots, cut into thick slices, shallots, garlic cloves (peeled but whole), bay leaves, cloves. Season with salt and pepper.
5. Crumble the bouillon cube over the dry roast, add the tomato paste and flour to make a roux. Pour the red wine, add the potatoes, cover with water and close the lid.
6. Allow to cook for 1h30 – 2h with a pot; 35-40 minutes with a pressure cooker. The more it’s reheated, the better it gets!