| Prep: 20 mins | Cook: 1 hr 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 380 | 20g | 6g | 25g |
| sugars | fibre | protein | salt |
| 8g | 5g | 30g | 0.8g |
Why I Love Norwegian Svinesteik med rotgrønnsaker
There are so many reasons why Svinesteik med rotgrønnsaker has found a special place in my heart and in my kitchen. Growing up in Boston, my culinary journey has always been a blend of hearty New England seafood and comforting Irish fare, thanks to my grandparents’ recipes that have stood the test of time. Yet, discovering this traditional Norwegian dish was like finding a kindred spirit in flavors — familiar yet refreshingly unique.
Family Traditions and New Discoveries
I first stumbled upon Svinesteik med rotgrønnsaker through a Scandinavian-themed dinner party Laura and I attended. Hosted by a friend who is quite skilled in global cuisine, the dish instantly captivated my taste buds. It’s reminiscent of the Sunday roasts my grandmother would make, filled with robust vegetables and a succulent cut of meat, yet it carries its own distinct flair with the inclusion of fresh thyme and garlic. The combination of those aromatic herbs and root vegetables creates a medley that’s richly satisfying but not overwhelming.
A Balanced, Nutritious Meal
What truly sets Svinesteik med rotgrønnsaker apart is its wholesome simplicity. The carrots, parsnips, and potatoes provide a hearty base, making it a complete meal that is comforting and nutritious. All it takes is a high-quality pork roast, a few pantry staples, and fresh produce. The result is a flavorful, balanced dish that doesn’t require hours of fussy preparation, which is especially handy now that Laura and I have a baby boy who demands much of our time and attention.
This dish pairs well with other Scandinavian recipes such as Norwegian Fish Soup or even a Swedish Swedish Meatballs, contributing to a delightful themed dinner. The versatility of the pork roast and the root vegetables makes it a complement to a variety of side dishes and appetizers.
Moreover, taking inspiration from chefs like Andreas Viestad, who highlights the simplicity and natural flavors of Scandinavian cuisine, I’ve found great joy in making Svinesteik med rotgrønnsaker. It’s perfect for family gatherings, and the aroma that fills the kitchen while it’s roasting is enough to bring everyone to the table with a smile.
Ultimately, this dish is more than just a recipe; it’s a beautiful intersection of my culinary heritage, new inspirations, and my current life with Laura and our little one. I hope you find as much pleasure in it as we do.
What You’ll Need
- 3 pounds pork roast (bone-in or boneless)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 4 large carrots, peeled and cut into chunks
- 4 large parsnips, peeled and cut into chunks
- 2 large yellow onions, quartered
- 4 medium potatoes, peeled and cut into chunks
- 1 cup chicken broth
- 1 cup water
- 3 sprigs fresh thyme
- 2 cloves garlic, minced
Method
Step One
Preheat your oven to 350°F (175°C). Pat the pork roast dry with paper towels and season generously with salt and pepper on all sides.
Step Two
In a large ovenproof skillet or Dutch oven, heat the olive oil over medium-high heat. Add the pork roast and sear it on all sides until it’s nicely browned. This should take about 4-5 minutes per side.
Step Three
While the roast is searing, prepare the vegetables. Peel and cut the carrots, parsnips, and potatoes into chunks. Quarter the yellow onions.
Step Four
Remove the seared pork roast from the skillet and set it aside. Add the carrots, parsnips, potatoes, and onions to the skillet. Sauté the vegetables for about 5 minutes, stirring occasionally, until they begin to brown.
Step Five
Add the minced garlic to the skillet and sauté for another minute, until fragrant. Pour in the chicken broth and water, scraping up any brown bits from the bottom of the skillet.
Step Six
Return the pork roast to the skillet, placing it on top of the vegetables. Add the fresh thyme sprigs to the skillet.
Step Seven
Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Roast the pork and vegetables for about 1.5 to 2 hours, or until the pork is cooked through and the vegetables are tender.
Step Eight
Remove the skillet from the oven and allow the pork roast to rest for about 10 minutes before slicing. Serve the pork roast with the roasted root vegetables and pan juices.
