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Pork Roast & Ginger Carrot Puree

45 minutes Cook time 25 minutes Prep time 4 to 6 servings


Ginger carrot puree


In The Oven

  1. Preheat oven to 160 °C (325 °F).
  2. Prick the roast with the tip of a knife to insert the garlic. Heat 30 ml (2 tbsp.) of oil in an oven-safe pan and sear the roast. Set the roast aside on a plate and sprinkle generously with paprika, salt, and pepper. Add the vegetables to the pan and coat with 30 ml (2 tbsp.) of oil. Season.
  3. Return the roast to the pan and bake for 35 to 40 minutes or until the thermometer reads 55 °C (131 °F). When done, remove the vegetables. Peel the pieces of red pepper. Remove the roast from the oven and let stand while you finish the carrot puree.
  4. For the side dish, in a small pot, reduce the wine by half. Blend all the roasted vegetables in a mixer, then add the wine reduction and vinegar. Turn on the mixer and gradually add the rest of the olive oil followed by the water and ginger. Season generously and heat as needed.

Nutritional value (per serving)

  • 369 calories
  • 29 g of protein
  • 23 g of fat
  • 7 g of carbohydrates
  • 2 g of fibre
  • 3 g of sugar
  • 156 mg of sodium
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