Ingredients:

For the Pork:

• Pork (preferably shoulder or loin) – 1 kg
• Onion – 1 large, chopped
• Salt – 1 teaspoon
• Black pepper – 1 teaspoon
• Italian herbs – 1 teaspoon
• Paprika – 1 teaspoon
• Vegetable oil – 3 tablespoons

For the Potatoes and Vegetables:

• Potatoes – 2 large, peeled and chopped
• Carrot – 1 medium, sliced
• Radish – 1 large, sliced
• Apples – 2 medium, cored and sliced
• Salt – to taste
• Black pepper – to taste
• Paprika – to taste
• Vegetable oil – 2 tablespoons

For the Salad:

• Carrot – 1 small, grated
• Radish – 1 small, grated
• Apple – 1 medium, grated
• Mayonnaise – 2 tablespoons
• Salt – to taste
• Sugar – 1 teaspoon
• Black pepper – to taste

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Step-by-Step Instructions:

1. Prepare the Pork:

• Preheat your oven to 180°C (350°F).
• In a large bowl, mix 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of Italian herbs, 1 teaspoon of paprika, and 3 tablespoons of vegetable oil. Stir well to combine the spices into a paste.
• Rub the seasoning mixture thoroughly into the pork, ensuring that it is well-coated on all sides.
• Let the pork sit for about 10 minutes to absorb the flavors.

2. Prepare the Vegetables and Potatoes:

• Peel and chop the potatoes into medium-sized chunks.
• Slice the carrot, radish, and apples into thin rounds.
• In a separate bowl, toss the potatoes, carrot, radish, and apples with 2 tablespoons of vegetable oil, salt, black pepper, and paprika to taste.
• Mix the vegetables well to ensure they are evenly coated with the oil and seasoning.

3. Assemble the Dish:

• Lightly grease a baking dish with vegetable oil to prevent sticking.
• Spread the chopped onion evenly across the bottom of the dish.
• Place the seasoned pork on top of the onions.
• Surround the pork with the seasoned potatoes, carrots, radishes, and apples.
• Cover the baking dish with a damp sheet of parchment paper and then tightly cover with aluminum foil to trap the moisture while cooking.

4. Bake the Pork:

• Place the baking dish in the preheated oven and bake at 180°C for 60 minutes.
• After 60 minutes, remove the foil and parchment paper, and allow the pork and vegetables to continue roasting uncovered for an additional 5-10 minutes. This will help brown the top of the pork and create a slight crust on the vegetables.

5. Prepare the Salad:

• While the pork is baking, prepare the salad by grating the carrot, radish, and apple into a mixing bowl.
• Add 2 tablespoons of mayonnaise, 1 teaspoon of sugar, and salt and pepper to taste.
• Mix the ingredients thoroughly until well-combined, then set the salad aside in the fridge until ready to serve.

6. Serve:

• Once the pork is fully cooked and golden brown, remove it from the oven and let it rest for 5-10 minutes before slicing.
• Serve the pork slices alongside the roasted potatoes, apples, and vegetables. Don’t forget to drizzle some of the cooking juices over the top for extra flavor.
• Serve the freshly made carrot, radish, and apple salad on the side for a refreshing contrast to the warm, savory pork.

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Cooking Tips:

• Choosing the Cut of Pork: Pork shoulder or loin works best for this recipe due to their tenderness and ability to absorb the flavors of the seasoning and vegetables. If you prefer a leaner cut, pork loin is a great option, while pork shoulder will result in a juicier, more flavorful roast.
• Seasoning the Meat: Make sure to rub the seasoning thoroughly into the pork and let it rest before baking. This step ensures that the flavors penetrate the meat for a more flavorful roast.
• Balancing Sweetness: The apples add a natural sweetness that pairs wonderfully with the savory pork and vegetables. For a more pronounced sweetness, you can add a drizzle of honey or maple syrup over the apples before baking.
• Crispy Vegetables: To achieve crispy potatoes and vegetables, make sure they are evenly coated in oil and seasoning. Removing the foil during the last few minutes of baking helps create a crispy exterior on the vegetables and potatoes.
• Resting the Meat: Let the pork rest for at least 5-10 minutes after baking. This allows the juices to redistribute throughout the meat, ensuring a tender and juicy roast.

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Storage:

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the pork and vegetables in the oven at 180°C (350°F) for about 10 minutes or until warmed through.
• Freezing: You can freeze the cooked pork and vegetables for up to 2 months. To freeze, allow the dish to cool completely, then wrap the pork and vegetables separately in plastic wrap and foil. When ready to eat, thaw in the refrigerator overnight and reheat in the oven before serving.

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Nutritional Facts (per serving):

• Calories: 500 kcal
• Fat: 25 g
• Carbohydrates: 35 g
• Protein: 30 g
• Fiber: 5 g
• Sodium: 800 mg

Please note that these values are approximate and depend on portion sizes and the specific brands of ingredients used.

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FAQs:

1. Can I use a different type of meat?

Yes! While pork works beautifully for this dish, you can substitute it with chicken thighs, turkey breast, or even beef. Just adjust the cooking time accordingly depending on the type of meat.

2. What other vegetables can I use?

This recipe is highly versatile, and you can add or substitute other vegetables such as sweet potatoes, parsnips, or zucchini. Just ensure that the vegetables are cut into similar-sized pieces to ensure even cooking.

3. Do I have to use apples in the recipe?

No, the apples are optional. However, they add a wonderful sweetness that complements the savory flavors of the pork and vegetables. If you prefer a purely savory dish, you can omit the apples or replace them with something like pears for a slightly different twist.

4. How can I prevent the pork from drying out?

Covering the pork with foil during the first hour of cooking helps lock in moisture. Removing the foil at the end ensures a crispy exterior without drying out the meat. Also, letting the pork rest before slicing allows the juices to redistribute, keeping the meat juicy.

5. Can I make this dish ahead of time?

Yes, you can prepare and assemble the pork and vegetables ahead of time, then store them in the refrigerator for up to 24 hours before baking. Just make sure to let the dish come to room temperature before placing it in the oven.

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Conclusion:

This Baked Pork with Potatoes, Apples, and Vegetables is a hearty and flavorful dish that’s perfect for cozy family dinners or special occasions. The combination of tender, seasoned pork with crispy, roasted vegetables and sweet apples creates a beautiful balance of flavors that’s both comforting and satisfying.

The addition of a simple carrot, radish, and apple salad provides a refreshing contrast to the warm, savory main course, making this a complete and well-rounded meal. Whether you’re cooking for a weeknight dinner or a special gathering, this dish is sure to impress with its simplicity and delicious results.

Serve it alongside your favorite sides or enjoy it on its own, and you’ll have a meal that everyone at the table will love!