Pork with green tea and roasted winter vegetables


For the roast

  • 1.5 kg of roast pork in the loin (prepared by the butcher)
  • Long Jing type green tea

For the breadcrumbs

  • 1 organic lemon
  • 40 g panko breadcrumbs
  • 2 heaping tablespoon(s) of green tea

For the vegetables

  • 1 kg of winter vegetables (pumpkin, parsnip, celery root, red onions, etc.)
  • 1 level tablespoon(s) of green tea
  • 4 tablespoon(s) of olive oil
  • 4 tablespoon(s) maple syrup


  1. Preheat the oven to 180°/th.6. Prepare 1l of Long Jing tea according to the package instructions and let it cool. Place the roast in a deep dish, pour in the tea and leave it to marinate for at least 6 hours, turning it after 3 hours.

  2. Finely grate the lemon zest. Mix the panko breadcrumbs with the lemon zest and coarsely crushed green tea.

  3. Take the roast out of the tea and dry it roughly. Roll the roast in breadcrumbs, place it in an oiled dish and bake for 1 hour 50 minutes.

  4. Meanwhile, wash or peel the vegetables. Cut the vegetables into cubes and the onions into strips. Finely mix the spoonful of green tea. In an oven dish, mix all the vegetables with the olive oil, maple syrup, powdered green tea, salt, pepper and bake for 45 minutes. Serve hot with the roast.

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