Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to make a special dish, tex's rustic pork & root vegetable casserole 🐷. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Tex's Rustic Pork & Root Vegetable Casserole 🐷 is one of the most popular of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Tex's Rustic Pork & Root Vegetable Casserole 🐷 is something which I’ve loved my whole life.
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.
To begin with this particular recipe, we must first 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 that.
The ingredients needed to make Tex's Rustic Pork & Root Vegetable Casserole 🐷:
- Get 2 pork loin steaks
- Make ready 1 large onion
- Prepare 1-2 large potatoes
- Get 10 whole baby carrots
- Take 3-4 baby parsnips (sliced lengthways)
- Prepare 1/4 cup mixed sweetcorn and garden peas
- Get little olive oil or melted butter
- Prepare to taste sea salt and ground black pepper to season
- Prepare 🔽
- Get gravy
- Make ready 1 beef stockpot
- Make ready 3 tablespoons plain flour or cornflour (cornstarch)
- Take 350 ml water
- Make ready 50 ml sherry or port
- Make ready 2 tablespoons ketchup
- Get 1 teaspoon Worcestershire sauce
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Instructions 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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