Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, tex's rustic pork & root vegetable casserole 🐷. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Heat the olive oil in a Dutch oven over medium-high heat. Very tender pork tenderloin recipe with prunes and a reduction of apple jus. This will make your kitchen smell incredible so watch out.
Tex's Rustic Pork & Root Vegetable Casserole 🐷 is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Tex's Rustic Pork & Root Vegetable Casserole 🐷 is something that I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can cook tex's rustic pork & root vegetable casserole 🐷 using 16 ingredients and 20 steps. Here is how you cook it.
The ingredients needed to make Tex's Rustic Pork & Root Vegetable Casserole 🐷:
- Make ready 2 pork loin steaks
- Prepare 1 large onion
- Prepare 1-2 large potatoes
- Prepare 10 whole baby carrots
- Make ready 3-4 baby parsnips (sliced lengthways)
- Make ready 1/4 cup mixed sweetcorn and garden peas
- Take little olive oil or melted butter
- Take to taste sea salt and ground black pepper to season
- Prepare 🔽
- Take gravy
- Take 1 beef stockpot
- Prepare 3 tablespoons plain flour or cornflour (cornstarch)
- Get 350 ml water
- Get 50 ml sherry or port
- Make ready 2 tablespoons ketchup
- Prepare 1 teaspoon Worcestershire sauce
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Steps to make Tex's Rustic Pork & Root Vegetable Casserole 🐷:
- Slice your potatoe(s) without peeling, and preheat the oven to gas mark 5/190°C (355°F)
- Slice each steak into 8 pieces
- At this stage you might want to brown off the pork and onions in a skillet
- Line an oven proof dish with sliced onion
- Add a layer of pork
- Onions again…
- …then a final layer of pork
- Add the sweetcorn and peas
- Finally, add a layer of parsnips and carrots
- Put the flour in a jug, then stir in the sherry and the water
- Heat on high for 2-2½ minutes in the microwave, or in a saucepan until it starts to boil. Add the stockpot and allow to dissolve. Simmer on a low heat until it reduces to the thickness you prefer for gravy. Add more water if it gets too thick
- Next, add the Worcestershire sauce and the ketchup to taste. Season if necessary
- Don't season too much. The stockpot will do most of the work for you
- Add to the dish until it almost covers the vegetables, but not quite
- Cover in tin foil and cook for 90 minutes
- Finally, remove from the oven, and remove the foil. Add a layer of potatoes, drizzle with the olive oil or butter, then season.
- Put in the oven for another hour (uncovered) or until the potatoes have browned
- Serve as is, or with a pickled vegetable, like beetroot or red cabbage
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