Potato Pork Roast With Apple Sauce
|Boneless pork loin chops||1 1⁄2 Kilogram (4 Chops)|
|Oil||2 Tablespoon (1 Plus 1, Divided)|
|Coarse salt||2 Teaspoon (Cooking Salt)|
|Grated parmesan cheese||1 Tablespoon|
|For apricot seasoning|
|Stale breadcrumbs||1⁄3 Cup (5.33 tbs)|
|Finely chopped dried apricots||1⁄4 Cup (4 tbs)|
|Chopped walnuts/Pecans||2 Tablespoon|
|Chopped fresh parsley||1 Tablespoon|
|Sweet sherry||3 Teaspoon|
Place pork in baking dish, bake in hot oven for about 20 minutes or until rind of pork begins to crackle.
This can take a little less or more time.
Reduce oven temperature to moderate, bake further 1 hour or until the juices are clear when pork is pierced with skewer in meatiest part.
Add kumara and potatoes to the baking dish after the temperature has been reduced to moderate.
Sprinkle potatoes with cheese; these will take 45 minutes to 1 hour to cook, depending on size of vegetables.
Do not turn pork or vegetables during cooking.
An occasional (once or twice will do) basting or brushing with some of the pan drippings will be enough to brown the food.