Ingredients
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7-8 Garlic Cloves
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1 kg/approx. 2lbs Porkloin
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700g/1.5lbs Carrots
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2-3 Onions
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Olive Oil
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4 Tbsp Maple Syrup
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2 tsp grated Fresh Ginger
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2 cups Chicken Stock
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1 small bunch Fresh Parsley
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1 Lemon
Directions
Steps
|
1
Done
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Preheat the oven to 375°F/190°C. |
|
2
Done
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Prep the Garlic PorkloinRemove the silver lining (the connective tissue that makes meat tough because it doesn't melt). Season with salt and pepper on both sides. Peel and slice the garlic cloves. Make small slits or holes with the sharp tip of a knife. Push the garlic slices into the porkloin. |
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3
Done
|
Cut the carrots and onions -thick slices, otherwise they will overcook. |
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4
Done
|
Brown the PorkloinIn a dutch oven, heat the oil. Brown the porkloin on both sides - be carefule when flipping the meat so the garlic does not fall out. (You can use a castiron pan first on the stove and then transfer to a roasting pan if you do not have a dutch oven). |
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5
Done
|
Add the carrots, onions, ginger to the dutch oven (still on the stove) around the porkloin, season the vegetables with salt and pepper, Add the chicken stock. Top the porkloin off with mayple syrup. and cook for about 5 minutes. |
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6
Done
|
Roast the PorkloinRoast in the oven for about 80 minutes, occassionally basting the porkloin with the chicken stock. |
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7
Done
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Add lemon slices and fresh parsely and serve. (Suggested sides: potatoes). |
