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Cooking
Pork Neck in Mustard Marinade with Pan-Roasted Root Vegetables
· 4 servings
Marinate
Mix the marinade ingredients in a bowl with a lid. Rub the marinade over the meat, place it in the bowl, cover with the lid and refrigerate for 24 hours. Take it out of the fridge an hour before grilling so the meat can come up to room temperature.
Roast the vegetables
Cut the vegetables into thick strips and the onion into large chunks. Roast them together in a little oil, either on your stovetop at home or on a griddle plate on your grill. This will take about 15 minutes – the vegetables should stay crisp.
Grill the meat
Grill the meat for a few minutes on each side. The exact grilling time depends on your grill and the temperature you're cooking at. Don't overdo it, or the meat will end up too tough.
Serve
Serve with a generous dollop of amazing honey mustard. If the vegetables aren't enough of a side for you, try the gratin potatoes from my other recipes.