Roast Pork Loin with Roasted Veg

Directions

1. Allow the pork loin to come to room temperature by removing from the fridge an hour beforehand

2. Preheat oven to 220c

3. Scrub the potatoes and carrots in cold water and quarter. Peel the onions and quarter

4. Put the veg in a deep bottomed oven tray and drizzle with the olive oil. Scatter the fresh thyme leaves over the veg

5. Score the pork loin fat deeply with a sharp knife and rub a generous amount of sea salt for crispy crackling

6. Place your loin of pork on top of the bed of veg and season generously

7. Roast for 2 hours or until the joint reaches an internal temperature of 65°C on a meat thermometer

8. Remove the pork loin from the oven tray and leave to rest under foil for 20 minutes

9. Carefully drain the juices from the tray into a saucepan

10. Return the veg to the oven for a further 20 minutes

11. 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.

12. Carve the pork loin and serve with the roasted veg and gravy