Tuscan Roast Pork with Apples and Potatoes

Tuscan Roast Pork is one of those blissfully easy dishes where everything is cooked together in the oven and needs no last minute attention either. Now who doesn't want to save on the clearing up?

It's perfect for anytime of year but is particularly good in summer, when you don't want to be tied to the kitchen. All you need to do is serve it with your favourite salad and enjoy!

What are the ingredients for Tuscan Pork?

I've made this recipe many times and it works best with a boneless piece of pork shoulder (butt), or leg. In the UK the shoulder is a cheaper cut of meat and usually is bought with the skin on. In France I always found it more expensive than leg, so buy what you prefer.

The pork I used for this recipe was a 1.7 kg leg which weighed 1.3kg when the skin was removed.

For the accompaniments you will need:

• 800 g potatoes
• 230 g shallots
• 320 g of apples, cored and wedged

And for the herb coating you will need:

• 2 tablespoon olive oil
• 1 teaspoon dried oregano or 1 tablespoon chopped fresh
• 1 teaspoon chilli flakes
• 1 teaspoon ground black pepper
• 1 tablespoon flaked sea salt
• 2 tablespoon fennel seeds

How to make Tuscan Pork

• Wash the potatoes and cut into one inch chunks - no need to peel
• Peel the shallots and cut in half
• Core and slice the apples into wedges - no need to peel

To prepare the crackling

If the skin is still on the pork you will need to remove it. I love to serve it alongside the roast.

• Score the skin all over in 1 cm lines or in a diamond effect.
• Start to cut away the skin at a corner to make it easier, then gradually slice through the fat - it's up to you how much fat you leave on but if you are using a leg joint it will help to keep it moist.

• Put the cut skin on a baking tray and sprinkle liberally with table salt to help the skin open up.
• After 20 minutes wash off the salt and use a tablespoon of oil to cover the skin.
• Sprinkle with flaked sea salt and roast at the same time as the pork.

• Score the fat on the pork joint in a diamond pattern so that the flavours can get into the meat.

• Mix all the oil and spices together and rub all over the pork.

• Cover loosely with foil and roast for 1 hour at 190 C if cooking a leg and cook for 2 hours at 170 C if cooking shoulder.
• Remove the foil and add the vegetables to the pan and roast for a further hour. (Increase the heat to 200 for the last 30 minutes if cooking shoulder.) Turn the vegetables after 30 minutes.

And here it is...

 I like to serve this Tuscan Roast Pork in thick slices then pile on the veg in the delicious juices.  Serve with a mixed salad and enjoy a day off being tied to the kitchen!

The herbs do stay stuck to the meat so it makes for an easy dinner party dish too.

Variations

You can use pork shoulder, as covered in the instructions or how about using the herbs as a coating for pork chops or pork fillet (tenderloin)?

Use these vegetables and fruits as alternatives:

• 2 sliced nectarines or peaches
• 3 apricots, quartered
• 2 red or white onions, cut in wedges
• a bulb of fennel, cut into wedges
• 800 g new potatoes

What to serve with Tuscan Roast Pork

• Carrot and Celeriac Remoulade
• Asparagus Broccoli and Endamame Salad
• Tomato Feta and Oregano Salad

Other roast dishes to try

• Lamb with Pomegranate Molasses
• Pulled Pork with Pineapple Barbecue Sauce
• Ham with Bourbon Ginger Glaze
• Slow Roast Belly Pork with Chilli and Fennel
• Spatchcock Chicken Step by Step
• Turkey Ballotine
• Lemon Garlic Chicken Bake

Tuscan Roast Pork was first published on the 17th July 2015 but has been updated with new pictures and content.

 

📋 Recipe

Food safety

We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove