About this recipe:I made a mixed spice that goes so well with meats. It is equal parts paprika, chilli powder, cumin and sage. For the potatoes, I buy a small yellow potato, like bintjes, or new potatoes - no need to peel them.
For the spice mix
1 tablespoon paprika
1 tablespoon chilli powder
1 tablespoon ground cumin
1 tablespoon dried sage
1.5kg pork roasting joint
500g potatoes, cut into pieces
250g mushrooms, sliced
1 onion, chopped
2 tablespoons olive oil
salt and ground black pepper
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Method Prep:10min › Cook:2hr › Ready in:2hr10min
Preheat the oven to 200 C / Gas 6.
Whisk together the paprika, chilli powder, ground cumin and dried sage and rub the spice mix on all sides of the pork roasting joint.
Place the potatoes, mushrooms and onion in a roasting tin. Stir in the olive oil to coat the vegetables, and season with salt and pepper. Nestle the pork joint into the vegetables.
Roast in the preheated oven, moistening with the juices from time to time, until the vegetables are tender, the juices of the pork run clear and the meat reaches an internal temperature of 75 degrees C when measured with a meat thermometer, about 2 hours.
You can make a larger quantity of the spice mix, and store the extra spice for later use. It will stay fresh for up to 3 months in an airtight jar.