Baked with apple slices and champignons and served with garlic potato mash
I use quite a lot of pork meat in one form or another when cooking and I could say that any kind of pork is good no matter how you make it or which kind of marinade or spices you use. Pork escalopes, sirloin and tenderloin steaks and roasts, chops, shredded meat, side of bacon, smoked bacon – they all have their own roles either in everyday meals or served at a banquet.
This big pork sirloin roast was served when I had guests over, frankly I would say that is the only appropriate place for it. I just wouldn’t have the heart to share it just with my husband.
The roast has been baked with apple and champignon slices and they go incredibly well with it. The potato mash with garlic served alongside is also an excellent choice to complete the meal. Quite filling, but then that’s the whole point, isn’t it.
Recipe for potato mash with garlic can be found here.
PORTION: 6 persons
TIME TO MAKE: marinating 24 hours, preparation about 30 minutes and baking time about 40 minutes
- about 1200 g weighing pork sirloin
- 300 g fresh champignons
- 2-3 big apples
- 150 g of bacon
- 80 g butter
- 1 tablespoon of honey
- olive oil
- ½ dl lemon juice
- 1½ teaspoons of salt
- some black pepper
- 3 tablespoons of chopped fresh parsley
- 2 teaspoons of chopped fresh rosemary
- 1 teaspoon of chopped fresh sage
Season the pork in the marinade for about 24 hours before baking. Don’t throw away the marinade, you still need it to spice the champignons.
Preheat the oven to 200°C (392°F)
Wash the apples, remove the cores. Slice the apples.
Clean and slice the champignons and roll them in the pork’s marinade.
Line a roasting pan with butter or oil and put in the champignons.
Then put the apple slices in. Melt the butter, mix with honey and dip on the apples.
Wrap the roast with bacon and put it in the roasting pan just as shown in the photo above. I recommend to use a roasting thermometer – at least I can’t reliably say the right baking time in minutes. Put the thermometer in the middle of the thickest part of the roast.
Put the roast in the oven. It is ready, when the roasting thermometer shows 58-62°C (136,4-143,6°F). Let the cooked roast rest a while before cutting it. If you cut it too soon, it will lose more of its juices.
When you are doing the final preparations of the roast pour away most of the extra liquid from the pan. By doing so it is easier to pick all the apple slices and champignons and put them on all sides of the roast.
I recommend thin slices when it is time to serve your guests.