Spicy pork roast with rosemary potatoes

  • Preparation Time15 mins
  • Cooking Time40 mins
  • Serves4
  • DifficultyEasy

For the pork

1 tablespoon cumin seeds
1 tablespoon red pepper flakes
1/2 tablespoon whole black peppercorns
1 tablespoon garlic powder
1 tablespoon salt
1 (3-pound) pork roast, cut into 4 steaks, 2-inches thick
2 tablespoons vegetable oil

For the potatoes

3 russet potatoes, cut into 1-inch pieces
2 sprigs rosemary, stripped
2 tablespoons vegetable oil

For the Sweet and Sour Sauce

3/4 cup sugar
1/2 cup red wine vinegar
1 cup orange juice
1 tablespoon butter
1) To prepare the pork, place the cumin seeds, chilli flakes and peppercorns in a spice grinder and grind into a fine powder. Place in a small bowl and mix in the garlic powder and salt. Rub the mixture all over the pork. Leave to sit at room temperature for 30 minutes.

2) Meanwhile, in a medium bowl, toss the potatoes with the rosemary, oil and salt. Preheat the oven to 200C/Gas 6.

3) For the sweet and sour sauce, in a small saucepan bring the sugar, vinegar and orange juice to a boil. Reduce the heat to a simmer and continue cooking the sauce until it reduces by half, about 10 minutes. Remove from the heat, swirl in the butter and keep warm before using.

4) When the pork has marinated, heat the 2 tbsp of oil in a 33cm cast iron oven-proof pan. When the pan is smoking hot, add the pork and sear on both sides. Add the potatoes and place in the oven until the pork is cooked through and the potatoes are tender, about 40 minutes.

5) Serve the pork steaks with rosemary potatoes and drizzled with the sweet and sour sauce.

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