Pork Roast

I've never been a huge fan of meat in general, but with a meat-loving husband and four growing kiddos, I'm all about keeping an open mind in the kitchen! Pork isn't something I've cooked often, but I'm always eager to dive into something new and exciting—especially if it's going to be a hit! Honestly, this dish wasn't the quickest to whip up, but it was absolutely worth every minute and ounce of effort. Being home with the little ones and having a free day, I decided to give it a go, and it was a smashing success! While pork requires a careful touch due to its fat content, opting for a sirloin roast, pork chops, or fillets is the way to go instead of, say, pork belly (which is also totally delicious!)

Ingredients

2kgs Pork Roast

1/4 cup oil

3-5 garlic cloves chopped

1 onion chopped

3 cups dry white wine

Herbs and spices of choice (I used Rosemary)

Salt (as much as required to cover all parts of the Roast!)

Veggies of Choice - we use sweet potato , carrots and brussel sprouts!

Method

1. Pre heat oven to around 220 degrees Celsius

2. Pour oil over roast and rub in salt all over the surface

3. Cut up garlic and onion and place in oven tray

4. Place Roast on top of garlic and onion bed

5. Add other herbs of choice

6. Pour in cups of wine

7. Reduce oven temperature to 165 degrees Celsius . Roast for 1.5 hours

8. Remove roast from oven and check if pan is dry . If looking dry - add more water and/or wine. This would be a good time to add the veggies

9. Return to oven and Roast for 1 more hour

10. After the hour, turn heat up to 250 degrees Celsius

11. Return to oven for 15-20 minutes (this is when the crackling will happen!)

12. Transfer pork to plate for for slicing ( we used an electric knife for ease)

13. Top with Gravy or any other sauce of choice

14. Serve up with Veggies from the oven or other veggies of choice!

    
    

    Conclusion

    Wow! Even though this dish took a few hours in the oven (which I usually find annoying and challenging), it turned out absolutely fantastic! The meat was incredibly tender, and the crackling was simply divine! The veggies cooked alongside the roast might not catch the children's attention at first glance (since they're used to steamed veggies), but for adults, they're absolutely amazing!!!

    
    

    

    
    
    
    

    Regarding the recommendation to increase pork consumption (getting more pork on your fork!), which was once widely promoted in Australia, the topic of red meat consumption remains complex. A 2013 study examining the relationship between Type 2 diabetes and meat consumption found a concurrent increase in both, with processed meats posing higher risks. However, the research comparing pork intake to other protein sources is inconclusive, highlighting limited data and research gaps in this area.

    (https://pubmed.ncbi.nlm.nih.gov/24106428/)

    
    

    In 2015, the CSIRO embarked on an exciting study comparing higher pork protein content with lower pork protein diets in relation to weight loss in people with Type 2 Diabetes. Funnily enough, both approaches successfully led to weight loss and improvements in glycemic control (https://www.publish.csiro.au/AN/fulltext/ANv55n12Ab121). Although there's still limited information in this area, as mentioned earlier, selecting the right cut (and opting for a lean choice) is definitely an important consideration when managing diabetes and everything that comes with it!

    

    Check out this screenshot of glucose levels for up to 12 hours after eating—they've stayed steady! We can't see the exact numbers here, but it's obvious that the trend is solidly in the 'time in range' zone.