Recipe for roast pork and vegetables in a wood-fired oven

Roast pork

• 1 pork joint of about 1.5 kg
• 4 garlic cloves, finely chopped
• A few sprigs of fresh rosemary
• 2 tablespoons olive oil
• Salt and freshly ground black pepper

Roasted winter vegetables

• 500 g carrots, peeled and cut into sticks
• 500 g parsnips, peeled and cut into chunks
• 500 g potatoes, washed and cut into wedges
• 1 red onion, cut into wedges
• 4 garlic cloves, unpeeled
• 3–4 tablespoons olive oil
• A few sprigs of fresh thyme
• Salt and freshly ground black pepper

Roast pork with garlic and rosemary

1. Take the joint out of the fridge in advance so that it comes to room temperature. Make shallow incisions in the surface and push in the chopped garlic and rosemary sprigs.
2. Mix the olive oil, salt and pepper. Brush the joint generously all over.
3. Preheat the wood-fired oven to 180–200°C. Place the joint in a suitable dish and put it in the oven.
4. After 30 minutes, turn the joint over and baste it with the cooking juices. Continue cooking until the core temperature reaches 65–70°C (about 1 hour in total for 1.5 kg).
5. Leave to rest for a few minutes before carving.

Roasted winter vegetables

1. Toss the carrots, parsnips, potatoes, red onion and garlic cloves with the olive oil. Season with salt, pepper and fresh thyme.
2. Spread on a baking tray and roast in the oven at 200°C for 30 to 40 minutes, stirring from time to time.
3. The vegetables are ready when they are golden, crisp on the outside and tender when pierced with the tip of a knife. Serve hot with the roast.