One-tray pork and creamy potato roast
Enjoy a hassle-free, elegant dinner with this one-tray recipe that combines juicy pork roast with a side of perfectly creamy potatoes.
This impressive stuffed pork roast with creamy potatoes is perfect for a dinner party but quick enough for a weeknight meal. A simple green salad or steamed green beans would make ideal accompaniments.
Ingredients
750g potatoes, peeled and chopped into 2cm dice
250ml (1 cup) single cream
2 tbsp olive oil
600g pork tenderloin, trimmed and butterflied (see note)
2 tbsp seeded mustard
50g store-bought garlic butter, softened
120g (1 cup) fresh rye breadcrumbs
12 long slices streaky bacon
6 sprigs lemon thyme
Method
Step 1
Place the potatoes in a saucepan with cold salted water. Place the pan over high heat, bring to a boil and cook for 6 minutes, or until barely tender. Drain.
Step 2
Preheat the oven to 220C fan-forced (240C conventional).
Step 3
Place the potatoes, cream and oil in a large baking tray, toss to combine and season well with salt and pepper. Place in the oven and bake for 20 minutes, basting halfway through.
Step 4
While the potatoes are roasting, use a meat mallet to flatten the pork to 1cm thick. Combine the mustard, garlic butter and breadcrumbs in a large bowl, season with salt and pepper, then spoon the mixture down the centre of the butterflied pork and roll to enclose the stuffing.
Step 5
Wrap the bacon slices around the pork and place the roll, seam-side down, on the tray atop the potatoes. Cook for 20 minutes, or until the bacon is crisp and the potatoes are tender and golden.
Step 6
Sprinkle the tray with thyme. Bake for a further 10 minutes, or until the cream is bubbling. Set aside to rest for 5 minutes before slicing the pork to serve.
How to prepare the pork tenderloin
Start by trimming the pork tenderloin, removing any large pieces of fat. Next, remove the silver skin – the thin, silvery membrane – by sliding the tip of a sharp knife underneath it at one end. Gently work the knife along the length of the tenderloin, separating the skin from the meat.
To butterfly the tenderloin, make a lengthwise cut down the centre, but don’t go all the way through. Leave a “hinge” of about 1.5cm at the bottom. Open the two sides and use a meat mallet to pound the pork evenly to about 1cm thick.
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