A classic roast pork and crackling on a bed of roast vegetables
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Roast Pork Loin with Roasted Veg
8
20 minutes
2 hours
A classic roast that makes the most of our flavoursome organic pork loin
Ingredients
2kg organic pork loin
2 onions, quartered
1 head of garlic
2kg potatoes, scrubbed and quartered
1.5kg carrots, scrubbed and halved
2 tbsp olive oil
A handful of fresh thyme
330ml organic chicken broth
1 tbsp plain flour
Sea salt & cracked black pepper
Directions
Allow the pork loin to come to room temperature by removing from the fridge an hour beforehand
Preheat oven to 220c
Scrub the potatoes and carrots in cold water and quarter. Peel the onions and quarter
Put the veg in a deep bottomed oven tray and drizzle with the olive oil. Scatter the fresh thyme leaves over the veg
Score the pork loin fat deeply with a sharp knife and rub a generous amount of sea salt for crispy crackling
Place your loin of pork on top of the bed of veg and season generously
Roast for 2 hours or until the joint reaches an internal temperature of 65°C on a meat thermometer
Remove the pork loin from the oven tray and leave to rest under foil for 20 minutes
Carefully drain the juices from the tray into a saucepan
Return the veg to the oven for a further 20 minutes
Make a gravy from the meat juices by adding the chicken broth to the saucepan and bringing to the boil, simmer until it reduces to a rich gravy adding a tablespoon of flour if necessary.
Carve the pork loin and serve with the roasted veg and gravy
