Roasted Carrots, Potatoes & Onions with Stuffed Pork Loin

Directions

1. Preheat oven to moderate temperature (about 180°C / 350°F).
2. Hollow out the pork loin lengthwise, creating a pocket. Insert the whole hard-boiled eggs and green olives inside.
3. Place the stuffed pork loin on a piece of foil. Season with oregano, ground pepper, a dash of olive oil, and salt to taste. Wrap tightly with foil and bake for approximately 20 minutes.
4. Meanwhile, in a large saucepan, heat olive oil and melted lard over medium heat. Add potatoes, carrots, and onions. Sauté until lightly browned.
5. Pour in the white wine and cook until it reduces by half, enhancing the flavor of the vegetables.
6. Add sugar, a pinch of ground pepper, nutmeg, and salt to taste. Stir to combine. Pour in water or vegetable stock and simmer until the potatoes and carrots are soft and a sauce is formed. Set aside.
7. Remove the pork loin from the oven, unwrap the foil, and continue baking until the pork is golden brown and cooked through.
8. To serve, slice the pork loin into portions and accompany with the roasted onions, potatoes, and sweet carrots in their sauce.

Recipe Details

Prep time: 25 minutes
Cook time: 1 hour 20 minutes
Total time: 1 hour 45 minutes
Servings: 6
Difficulty: Medium

Variations & Substitutions

• Use a pork tenderloin instead of a whole pork loin for a quicker-cooking version.
• Swap green olives for black olives or sun-dried tomatoes for a different flavor profile.
• Add fresh rosemary or thyme to the vegetables for an aromatic twist.
• Use chicken stock instead of vegetable stock for a richer sauce.

Serving Suggestions