Pyachysta | FoodieAtlas

Ingredients

2 lbs pork shoulder or pork loin (you can also use beef or lamb)
4 cloves garlic, minced
2 tablespoons mustard
1 tablespoon honey
2 tablespoons vegetable oil
1 teaspoon ground black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt
1 large onion, sliced
2 large carrots, peeled and cut into chunks
4-5 potatoes, peeled and cut into chunks
Fresh parsley, chopped (for garnish)

Instructions

Prepare the Marinade

In a small bowl, combine the minced garlic, mustard, honey, vegetable oil, ground black pepper, dried thyme, dried rosemary, and salt. Mix well to create a marinade.

Marinate the Meat

Rub the marinade all over the pork, ensuring it is evenly coated.

Cover and refrigerate the meat for at least 2 hours, preferably overnight.

Prepare the Vegetables

Preheat your oven to 375°F (190°C).

In a large roasting pan, place the sliced onion, carrots, and potatoes. Drizzle with a little vegetable oil and season with salt and pepper.

Roast the Meat and Vegetables

Place the marinated pork on top of the vegetables in the roasting pan.

Cover the pan with aluminum foil and roast in the preheated oven for about 1.5 to 2 hours, or until the meat is tender and cooked through.

Remove the foil during the last 30 minutes of roasting to allow the meat to brown and the vegetables to caramelize.

Serve

Remove the roasting pan from the oven and let the meat rest for about 10 minutes before slicing.

Arrange the sliced meat on a serving platter and surround it with the roasted vegetables.

Garnish with freshly chopped parsley.