Description
This is one of those proper oven dinners that smells incredible long before it’s ready. Sweet, savory, a little spiced, and very forgiving if life gets in the way while it’s roasting.
Ingredients
Units
Scale
Roast Sirloin Pork
- 3.3 pound, 1 1/2 kg pork sirloin roast
- 1 Tbsp crushed garlic
- 1 tsp fennel seeds
- 1 tsp ginger powder
- 1 tsp Chinese 5 spice powder
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp Ina Paarman’s Rosemary & Olive spice
- 4 Tbsp olive oil
- 1 cup chicken stock
- 1 cup Coke
- 3 to 5 shallots, peeled
- 4 carrots, cut into chunky pieces
- A few fresh thyme sprigs
Cinnamon Pumpkin
- Pumpkin, peeled and cut into chunks
- 2 cinnamon sticks
- 3 Tbsp brown sugar
- 1/4 cup butter
- Black pepper, optional
Cauliflower Au Gratin
- 1/2 head of cauliflower, cut into florets
- 1 vegetable or chicken stock cube
- 2 cups cream or 1/2 and 1/2
- 1 Tbsp corn flour
- 1/4 cup milk
- Salt and black pepper, to taste
- 2 dashes mustard powder
- 2 dashes ground nutmeg
- 2 cups grated cheddar cheese
- 1/2 cup seasoned bread crumbs
- 4 Tbsp butter, divided
Instructions
Roast Sirloin Pork
- Preheat the oven to 250°C.
- Pat the 1 1/2 kg pork sirloin roast dry with a paper towel so the seasoning actually sticks.
- Use a small sharp knife to make slits all over the pork and push in the 1 Tbsp crushed garlic, spreading it around evenly instead of dumping it in one spot.
- In a small bowl, mix the 1 tsp ginger powder, 1 tsp Chinese 5 spice powder, 1 tsp kosher salt, 1 tsp black pepper, 1 tsp rosemary & olive spice, and 4 Tbsp olive oil into a loose paste.
- Rub it all over the pork, really working it into the meat.
- Sprinkle the 1 tsp of fennel seeds over the outside and press them in with your hands.
- Scatter the 3 to 5 shallots and 4 carrots in the bottom of a roasting dish and season them lightly with salt and pepper.
- Place the pork on top, add the fresh thyme sprigs, then carefully pour the 1 cup chicken stock and 1 cup Coke around the meat, not over it.
- Reduce the oven temperature to 160°C.
- Roast uncovered for 2 to 2 1/2 hrs, basting once or twice if you remember. If the top browns too fast, loosely cover with foil for the last part of cooking.
- Rest the pork for at least 15 minutes before slicing, so the juices don’t run everywhere.
Cinnamon Pumpkin
- Rinse a medium pot with cold water and don’t dry it. This little trick helps stop the pumpkin from catching at the bottom.
- Place the pot over medium heat and add half the 1/4 cup butter, the pumpkin chunks, 2 cinnamon sticks, and sprinkle over the 3 Tbsp brown sugar.
- Dot the remaining butter over the top.
- As soon as the butter melts at the bottom, cover with a tight-fitting lid, turn the heat to the lowest setting, and let the pumpkin gently steam until soft, about 20 to 25 minutes.
- Give it a gentle stir once or twice if needed.
- Finish with a light sprinkle of black pepper, if using.
Cauliflower Au Gratin
- Bring a pot of water to a boil, add the 1 stock cube, then drop in the 1/2 head of cauliflower florets.
- Cook until just tender but still holding their shape, about 5 to 7 minutes.
- Drain well and let the cauliflower steam dry in the colander, so the sauce doesn’t go watery.
- Preheat the oven to 190°C.
- In a saucepan, bring the 2 cups of cream and 2 Tb butter to a gentle boil.
- Stir the 1 Tbsp corn flour into the 1/4 cup milk, then whisk it into the cream and cook until thickened.
- Season with salt, black pepper, 2 dashes mustard powder, and 2 dashes ground nutmeg.
- Stir in the 2 cups of grated cheddar cheese until melted and smooth.
- Place the drained cauliflower into a baking dish and pour the cheese sauce over evenly. Melt the remaining 2 Tbsp butter, mix it with the 1/2 cup seasoned bread crumbs, and sprinkle over the top.
- Bake for about 25 to 30 minutes until bubbling and golden.
Notes
Created, prepared, tried, and tested Melanie
