Mexican Pork Roast With A Bean Salsa
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Any Mexican food lover should try this juicy pork roast recipe at home: spicy oven baked meat with a fresh bean salsa
02 June, 2012
ingredients
Pork
1,2 kg, lean, e. g. shoulder without the crust
Rosemary
15 ml, fresh, chopped
Thyme
15 ml, fresh, chopped
Oranges
1, organic, juiced and zest grated
Sherry
60 ml
Olive oil
75 ml
Meat stock
250 ml
Butter
30 g
Honey
30 ml
Oregano
5 ml, dried
Paprika
15 ml powder
Curry
5 ml powder
Salt
To taste
Black pepper
To taste, ground
Onion
1 red, diced
White beans
150 g, small, tinned, drained and rinsed
Green beans
150 g, large, tinned, drained and rinsed
Sweet corn
200 g, tinned, drained (or corn kernels)
Tomatoes
1, beefsteak kind, peeled and diced
Red bell peppers
½, diced
Green bell pepper
½
Yellow bell peppers
½
Lemon juice
form 1 lemon
Brown sugar
5 ml
Olive oil
45 ml
Preparation
Pork Roast
Season the meat with salt and ground black pepper.
Mix together the rosemary and thyme with the grated orange zest, 15 ml of sherry and 30 ml of olive oil.
Brush the meat with the mixture, cover and allow to marinate overnight.
Heat the oven to 180°C (160° in a fan oven), gas 5.
Heat 45 ml of olive oil in a large skillet and fry the meat on all sides.
Add the orange juice and the rest of the sherry and roast in the oven for approx. 90 minutes.
While the meat is cooking, baste it every so often with its own juice and the meat stock.
Melt the butter and honey together and stir in the oregano, paprika and curry powder.
Brush the meat with this mixture during the last 20 minutes cooking time.
Salsa
Place all the vegetables in a bowl and stir in the lemon juice and the sugar and let steep for approx. 20 minutes.
Finally add the olive oil and season with salt and ground black pepper.
Cut the meat in slices and serve with the salsa.
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