#1  
Old 11-23-2010, 03:59 AM
heliman's Avatar
Il Pizzaiolo
 
Join Date: Sep 2009
Location: Perth, Australia
Posts: 1,167
Default Mini Pork Roast & Vegetables

Cranked up the WFO on arrival home from work and was eating within 2 hours.

Meal consisted of Mini pork roast, roast potato wedges with rosemary, pumpkin and sweet potato with honey and brown sugar glaze and roast onion.

Started with both pork and vegetables covered with foil for about 45 mins then removed the covering and threw in a small log for flame to crispen the outer areas of both.
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  #2  
Old 11-23-2010, 08:25 AM
Serf
 
Join Date: Nov 2010
Location: erie,co
Posts: 3
Default Re: Mini Pork Roast & Vegetables

how hot was your oven and what did you cook the roast in? I made a lovely roast with fresh rosemary but it seemed to cook to fast on the outside so had to bring inside and put in oven to finish off., Thanks!!
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Old 11-23-2010, 01:42 PM
Apprentice
 
Join Date: Jul 2010
Location: Jacksonville,Fl
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Default Re: Mini Pork Roast & Vegetables

Yes, I too am interested in how hot your oven was when you cooked. I burnt the heck out of some brownies, so I'm a little gunshy.
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Old 11-23-2010, 02:28 PM
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Default Re: Mini Pork Roast & Vegetables

The oven was around 350 C for the roast. The key is to cover with foil for the bulk of the cooking time - then add some flame to crispen and brown for the last 15 mins or so.

The scones were cooked at 260 C - with a nice even bake. I left it for a few hrs to stabilise after doing the roast with the door on, then removed the door to bring up the coals a bit before cooking them. I cooked scones with the door on for about 12 mins.
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