Roast pork recipes in 4 inspiring ways that will keep coming back to your table

Do you know which meat is among the juiciest and most used? It’s definitely a roast pork.

This is the part below the backbone of the pig and is one of the best things you can get from a pig.

How to prepare this part of the meat so that it retains its juiciness and at the same time does not always taste the same?

Get inspired by our tempting recipes.

Roast pork with garlic

Do you want to prepare a dish that looks complicated but is very simple? Garlic roast is suitable for various occasions and is a classic that every lover of good food should have in their home cookbook.

Ingredients:

• 400 g roast pork
• 6 cloves of garlic
• ½ teaspoon of salt
• ½ teaspoon ground pepper
• ½ teaspoon ground sweet paprika

Method:

• Preheat the oven to 200°C. Put the pork roast in a baking tray with foil and rub it with the rubbed garlic on all sides.
• In a small bowl, mix the other spices and rub the roast with it as well.
• Carefully wrap in foil and bake for about 1.5 hours until the meat is tender.
• Let the meat rest for a while before serving, then cut it into slices.
• Serve with mashed potatoes or mashed potatoes.

Stuffed pork roast

How to add something extra to juicy meat? Fill it up! Roast pork with stuffing is perfect for more festive occasions and everyone will find something they like.

Ingredients:

• 500 g roast pork
• 14 slices of English bacon
• 1 small onion
• 4 cloves of garlic
• 100 g of leafy spinach
• 120 g cream cheese (e.g. Lučina)
• 1 tablespoon of olive oil
• 2 teaspoons of dried thyme
• 1 teaspoon rosemary
• salt
• pepper

Method:

• Clean the meat and cut it lengthwise into a slab. Then carefully tap it on the cutting board so that no cracks appear in it. Cut off the excess parts of the meat to create a regular square or rectangle. Salt and pepper the meat.
• Prepare the stuffing. Fry the finely chopped onion in olive oil. Once the onion softens, add the minced garlic and sauté for another minute.
• Then add the spinach leaves. Once it starts to lose its volume, stir in the cheese and spices.
• Meanwhile, prepare the bed of bacon. Divide the bacon into 7 and 7 strips and weave them together to form a grid. Then place the pounded pork on the bed of bacon.
• Spread the spinach-cheese mixture over the meat, then carefully roll the meat up. Fix the roll with toothpicks so that it does not open anywhere.
• Place in the baking tray and bake until soft for 75 minutes in an oven preheated to 180°C.
• Serve with mashed potatoes, mashed potatoes or vegetables roasted in butter.

TIP: If you enjoy meat rolls and stuffed meat, be inspired by our recipes for stuffed meat rolls in different ways.

Crispy roast pork

Roast pork with crispy skin is a less traditional, but all the more tempting way to prepare this type of meat. Crispy meat served with baby carrots sautéed in butter will literally make your taste buds dance.

Ingredients:

• 500 g pork roast with skin
• ½ teaspoon Chinese spice 5 scents
• ½ teaspoon of garlic powder
• ½ tsp onion powder
• a pinch of common table salt
• 30-50 g of coarse salt

Method:

• Wash the pork thoroughly. Mix the spices – Chinese spices, garlic and onion powder and table salt.
• Rub the resulting mixture over the meat, especially the skin. Leave the meat prepared in this way to rest, ideally overnight in the refrigerator, but for at least 2 hours.
• Place the meat in the roasting pan, skin side up, and sprinkle with coarse salt so that the skin is covered all over.
• Place in an oven preheated to 230°C and bake for 30 minutes.
• After 30 minutes, the salt crust should be firm and colored red. Remove all of it from the meat.
• Return the meat to the oven and cover with water to a height of 1-2 centimeters.
• Continue baking for 25 – 30 minutes at a temperature of 220 – 230 ° C (depending on the power of the particular oven, times may vary slightly).
• After removing from the oven, let it cool for at least 15 minutes before slicing the meat.
• Serve with baby carrots or beans sautéed in butter.

Roast pork with mushrooms

One of the most famous preparations of roast is the one with mushrooms. You can bake the meat directly with mushrooms and sauce, but in our recipe we will look at a slightly different way of preparing pork with mushrooms. Do you have any extra mushrooms? Check out our tips on how to properly store excess mushrooms.

Ingredients:

For meat

• 600 g roast pork
• 2 teaspoons fresh or dried rosemary
• ½ teaspoon ground black pepper
• 1 ½ teaspoons dried sage
• 1 teaspoon dried thyme (or a few sprigs fresh)
• 1 teaspoon of coarse salt
• 3 cloves of garlic

For the sauce

• 500 g of fresh mushrooms (boletus or champignons)
• 3 cloves of garlic
• 1 shallot
• 350 ml of chicken stock
• 100 ml of red wine
• 1 tablespoon of olive oil
• 1 tablespoon of soy sauce
• 2 teaspoons of cornstarch dissolved in 1 tablespoon of water
• salt
• pepper

Method:

Meat preparation

• Mix all the spices in a small bowl.
• Sprinkle the spices over the meat and press so that it sticks well to the meat.
• Place the roast in the baking tray and bake in an oven preheated to 220 °C. Bake for 15 minutes and then reduce the temperature to 160°C and bake for about another 1 ½ hours.
• Before serving, let the meat rest for 10-15 minutes before slicing.

Preparing the sauce

• Heat oil over medium heat. Sauté the minced garlic and shallots for 1 minute.
• Add the mushrooms and sauté for 4-5 minutes.
• Add the wine, 200ml chicken stock and simmer until most of the liquid has evaporated.
• Then add the rest of the broth and soy sauce. Bring to a boil.
• Stir in the cornstarch and water mixture and simmer for another 2-3 minutes.
• Season with salt and pepper.
• Pour the mushroom sauce over the meat and serve with rice.

As you can see, roast pork is a very variable type of dish, whether you make it plain, stuffed or with sauce.

Next to dolls and legs, they belong to the highest class of what you will find on a pig.

You can buy the roast on its own, or as a cutlet with the bone. For some recipes, it is ideal if the meat is covered with fat – with the skin.

After all, we already saw this in the “crisp” recipe.

What is your favorite part of the pork?