Books & Spoons What's for Dinner: PORK BUTT WITH ROASTED BEETS AND FENNEL

I love the oven dish meals that you can just spice up, set in the oven, and then let it do its thing. Not much time required from you in the kitchen and the results can be amazingly delicious. What more could you want?! 
I do these meals often like I am sure you have noticed, it's just a great time saver when a lot is happening. And I like the flavors of the slow roasted veggies and meat. 

This week's recipe was so tasty. I had a slice of a pork butt. It is a popular grill season product here, with a spicy marinade, and I thought it would be perfect for some slow roasting in the oven right at the beginning of autumn. I knew I was going to keep it in the oven for a long time on a lower heat, so I set some robust veggies with it in the oven. 

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The beetroots, fennel, and red onions were seasoned with a dash of thyme, rosemary, salt, pepper and some olive oil.
The pork butt slice was seasoned with a hot paprika sauce that really gave the meat a great flavor.
The hot paprika sauce is simple as well. Of course, there's a variety of sauces you can buy ready-made, or you can just mix some at home with olive oil and spices. 

Always remember to add salt and pepper to the meat, and if you have a new sauce you haven't used before, I would recommend tasting  it first, just to see if you need to add anything to it, or how powerful the flavors in it are. You don't want to go to all the effort to prepare a meal and then the end result is a surprise party.  
I had them all in the low heat oven (130C / 260F) for about two hours. By then the pork was so tender it was melting in the mouth, and the beets had such a deep, lovely sweetness to them, a great combination, indeed.​

I'm really into the beets this year, I have noticed, so I am sure there's going to be more with them later on. But this is it for this week, I hope you enjoy it and have a great weekend with some good eating. Till next time
~ Cheers!