Feeling adventurous? Here’s a new recipe just in time for the weekend for you to try out using your Electrolux Compact Combination Steam Oven. This recipe serves 6-8, so go ahead and invite some friends for dinner!
Ingredients for Pork:
- 1 bunch baby beetroot (appx. 12 total)
- 100g creamy goat’s cheese
- thyme sprigs for garnish
- 1kg roast pork loin
- 1 tsp salt
- 1 pinch black pepper
- ½ c chopped fresh rosemary, basil, thyme or mint
Ingredients for Dressing:
- ½ c blackcurrant juice concentrate
- 1 tsp bruised anise seed
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- salt, to taste
Scrub beetroot, leaving part of the tops on. Once cleaned, dry and place in a baking dish. Set your Electrolux Compact Combination Steam Oven at full steam. Cook beetroot for 30–45 minutes in preheated oven. Test doneness with a skewer or fork. Rinse in cooked beetroot in cold water and remove skins.
Rub pork with salt, pepper, herbs, and garlic (optional). Place the roast in an ovenproof dish. Roast in preheated Electrolux Compact Combination Steam Oven, using the low-temperature program at 120°C, for about 1hr 50mins. (Core temperature of cooked meat should be appx. 55°C. Let the meat rest under a piece of aluminum foil.
Meanwhile, mix blackcurrant juice and anise seed in a pan. Set some aside for serving, then bring the rest to a boil, reducing the liquid by half. Let the mixture cool, then strain the liquid to remove anise seed. Beat in olive oil and red wine vinegar. Season to taste with salt.
Crumble the goat cheese over the beetroot. Garnish with thyme, anise seed, and dressing. Slice the meat into portions. Serve with beetroot salad. Enjoy!
See the original recipe here: Baby Beetroot, Goat’s Cheese & Roast Pork