Savory Slow-Roasted Pork with Vegetable Medley

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This Savory Slow-Roasted Pork with Vegetable Medley & Tangy Yogurt Pickle Sauce is a stunning centerpiece that marries succulent, marinated pork with caramelized vegetables, melted cheese, and olives, finished in the oven and served alongside a refreshing yogurt-pickle drizzle. With layers of flavor—from a grainy-mustard and sweet-chili marinade to an oregano-infused roast and a honey-mustard glaze—this dish elevates humble ingredients into a gourmet feast. Perfect for family gatherings, weekend dinners, or festive occasions, it delivers comfort and sophistication in every bite.

Cooking Time

Marinating: 1 hour
Preparation & Sautéing Vegetables: 30 minutes
First Roast (Pork & Vegetables): 85–90 minutes at 190 °C (380 °F)
Glaze & Final Roast: 10–15 minutes at 180 °C (360 °F)
Braising Side Veggies: 15–20 minutes
Resting & Saucing: 10 minutes
Total Time: Approximately 3 hours including marinating

Ingredients

For the Pork Marinade & Roast:
- 2 kg boneless pork shoulder or loin
- Salt and freshly ground black pepper, to taste (divided)
- 1 tsp grainy (whole-grain) mustard
- 2 tbsp sweet chili sauce
- 2 garlic cloves, minced
- 1 tsp dried oregano
- 2 tbsp vegetable oil
- 2 tbsp unsalted butter
- 1 large onion, sliced
- 1 large carrot, cut into chunks
- 2 tbsp chopped fresh parsley
- 200 g melting cheese (e.g., cheddar or Gruyère), shredded
- 100 g pitted green or black olives
For the Honey-Mustard Glaze:
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1 tbsp soy sauce
- 1 tsp paprika powder
For the Braised Vegetable Side:
- 1 tbsp vegetable oil
- 1 tbsp butter
- 1 small onion, diced
- 1 zucchini, sliced
- 150 g mushrooms, sliced
- Salt and pepper, to taste
- 1 tbsp mayonnaise
- 2 tbsp plain yogurt
- 2 small pickled cucumbers, finely chopped
- 1 garlic clove, minced

Step-by-Step Cooking Directions

Marinate the Pork
- Pat the pork dry. Season all over with salt and pepper.
- In a bowl, whisk mustard, sweet chili sauce, minced garlic, oregano, and a drizzle of oil. Rub the mixture evenly over the pork. Cover and refrigerate for 1 hour.
Sear & Sauté Base Vegetables
- Preheat oven to 190 °C.
- In a large ovenproof skillet or Dutch oven, heat vegetable oil and butter over medium heat. Sear pork on all sides until golden (about 3 min per side). Transfer to a plate.
- In the same pan, sauté onion and carrot for 5 min until they begin to brown. Season lightly with salt and pepper.
Roast Pork & Vegetables
- Return pork to the pan, nestling it among the vegetables. Pour any collected juices over. Sprinkle cheese and olives around the pork.
- Roast uncovered 85–90 min, basting occasionally with pan juices, until pork reaches an internal temperature of 70–75 °C and vegetables are tender.
Prepare the Honey-Mustard Glaze
- While the pork roasts, whisk honey, mustard, soy sauce, and paprika in a small bowl. Set aside.
Glaze & Final Roast
- After the initial roast, brush the glaze generously over the pork. Reduce oven to 180 °C and roast 10–15 min more, until glaze caramelizes and pork is cooked through (internal 75 °C). Remove from oven and let rest 10 min.
Braise the Vegetable Side
- In a separate pan, warm oil and butter over medium. Add diced onion, zucchini, and mushrooms. Season with salt and pepper. Sauté 5 min.
- Reduce heat, cover, and braise 15–20 min until vegetables are soft.
Make the Yogurt-Pickle Sauce
- In a small bowl, whisk mayonnaise, yogurt, chopped pickles, and minced garlic. Season with salt and pepper.
Serve
- Carve the pork into thick slices. Arrange on a platter with roasted vegetables and braised zucchini-mushrooms. Drizzle yogurt-pickle sauce around, garnish with fresh parsley, and enjoy.

Nutritional Information (per serving; serves 8)

Calories: 520 kcal
Protein: 35 g
Carbs: 12 g
- Fiber: 2 g
- Sugar: 6 g
Fat: 38 g
- Saturated: 12 g
Sodium: 720 mg

The Origins and Popularity of the Recipe

This roast blends Central European pork-roasting traditions (e.g., German Schweinebraten) with the French technique of braising aromatic vegetables. The honey-mustard glaze echoes American barbecue flavors, while the yogurt-pickle sauce nods to Eastern Mediterranean condiments. Its cross-cultural appeal and one-pan convenience have made it a modern favorite at family tables and festive gatherings.

Reasons Why You’ll Love the Recipe

Deep Flavor Layers: Marinade, searing, roasting, and glazing build complexity.
Textural Contrast: Tender pork, crisp-tender vegetables, and creamy sauce.
Show-Stopping Presentation: Cheese and olives add color and elegance.
Make-Ahead Friendly: Marinate and prep vegetables in advance to streamline cooking.
Family-Appeal: Familiar savory-sweet flavors satisfy all ages.

Health Benefits

Lean Protein: Pork shoulder or loin provides essential amino acids and B vitamins.
Vegetables: Onions, carrots, zucchini, and mushrooms add fiber, antioxidants, and micronutrients.
Healthy Fats: Moderate use of oil and butter with emphasis on fresh produce.
Probiotic Support: Yogurt in the sauce may contribute beneficial cultures.

Serving Suggestions

Serve with mashed potatoes, spaetzle, or crusty bread to soak up pan juices.
Pair with lightly steamed green beans or a crisp garden salad for freshness.

Common Mistakes to Avoid

Skipping Rest: Rest pork after roasting to lock in juices and ease carving.
Under-seasoning Vegetables: Salt carrots and onions early to draw out flavor.
Rushing Glazing: Allow glaze to caramelize slowly to avoid burning.

Pairing Recommendations

Wines: A medium-bodied Pinot Noir or Zinfandel complements both pork and glaze.
Beers: A Märzen or amber ale echoes caramelized flavors.
Non-Alcoholic: Sparkling apple cider or spiced herbal tea.

Cooking Tips

Uniform Slices: Carve pork against the grain for tenderness.
Glaze Consistency: Adjust honey and soy to achieve a pourable but clingy sauce.
Sauce Variations: Swap pickles in the yogurt sauce for capers or sundried tomatoes.

Similar Recipes to Try

Mustard-Crusted Pork Loin
Braised Pork with Apples & Onions
Honey-Glazed Ham with Pineapple
Mushroom-Tomato Pork Ragu

Variations to Try

Spicy Kick: Add chili flakes to the marinade and glaze.
Herbal Twist: Toss in fresh rosemary or thyme sprigs while roasting.
Vegetable Swap: Use eggplant or bell peppers in the braise.
Dairy-Free: Omit cheese and use coconut yogurt in the sauce.

Ingredient Spotlight

Sweet Chili Sauce—A Thai condiment combining red chilies, vinegar, and sugar for balanced sweet-spicy flavor. It tenderizes pork and caramelizes beautifully under heat, creating a glossy, sticky glaze.

Conclusion

This Savory Slow-Roasted Pork with Vegetable Medley & Tangy Yogurt Pickle Sauce offers a feast of textures and flavors—juicy, spiced pork; melty cheese; tender roasted and braised vegetables; and a bright, cooling sauce. Its adaptable, make-ahead nature makes it ideal for special occasions or elevated weeknight meals.

Frequently Asked Questions

Can I use bone-in pork?
Yes—adjust roast time to ensure it reaches 75 °C internal, roughly 20 min extra.
How far ahead can I marinate?
Up to 8 hours in the fridge to deepen flavor.
Can I grill instead of oven roast?
Sear on the grill, then finish on indirect heat, glazing toward the end.
Is the yogurt sauce necessary?
It adds brightness—serve with tzatziki or chimichurri as alternatives.
Can I make it gluten-free?
Yes—confirm that soy sauce and sweet chili sauce are gluten-free.
How to reheat leftovers?
Warm gently in a low oven (150 °C) covered for 15 min to retain moisture.
What cut of pork is best?
Shoulder for flavor and pull-apart texture; loin for leaner slices.
Can I double the sauce?
Yes—the yogurt sauce pairs well with veggies and other meats.
How do I store leftovers?
Refrigerate pork and vegetables separately for up to 4 days.
What sides go best?
Mashed potatoes, roasted root vegetables, or buttered egg noodles.