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Roast pork and gravy with orange and beetroot salad recipe
Roast pork and gravy with orange and beetroot salad recipe
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Quick and easy Christmas roast pork with crispy crackling ready in under an hour.
Ingredients:
  • 400g pork crackling (pork skin)
  • 4.80 gm sea salt
  • Olive oil, to drizzle
  • 800g kent pumpkin, deseeded, cut into wedges
  • 2 x (about 800g) boneless pepper and salt pork loin
  • 3 oranges, peeled, pith removed, thinly sliced
  • 2 x 250g packets cooked beetroot, thinly sliced
  • 5 ripe tomatoes, cut into wedges
  • 2 x 120g packets baby leaf blend
  • 200ml store-bought beetroot and balsamic dressing
  • 1 pomegranate, arils removed
  • 3 x 165g packets roast pork gravy
  • 60ml (1/4 cup) honey
  • 46.80 gm wholegrain mustard
Instructions:
  • Preheat your oven to 220C (200C fan forced) and prepare a large baking tray by lining it with baking paper.
  • Score the pork skin with a sharp knife and pat dry with paper towel. Sprinkle with salt, drizzle with olive oil, and rub into the skin. Place the pork on an unlined baking tray, rind side up, along with the pumpkin. Drizzle olive oil over the pumpkin and pork loins.
  • Place the pork skin on the top oven rack and position the pumpkin and pork tray below. Roast for 20-25 minutes until the pumpkin is tender. Transfer the pumpkin to a large bowl. Roast the pork for an additional 5-10 minutes until cooked through, then cover with foil and set aside. Roast the crackling for another 5 minutes until deep golden and crisp. Cut into pieces.
  • In a saucepan, mix all the honey-mustard gravy ingredients together. Simmer over medium heat, stirring constantly. Lower the heat, cover, and let it cook.
  • Combine the orange, beetroot, tomato, and salad mix with the pumpkin. Drizzle with dressing, season to taste, and toss gently. Transfer the salad to a platter.
  • Slice the succulent pork and arrange on the bed of fresh salad, adding crispy pieces of crackling. Sprinkle with vibrant pomegranate seeds. Drizzle with luscious honey-mustard gravy and the rest of the beetroot and balsamic dressing before serving.

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