Roast loin of pork with rosemary & thyme crust
2
Points®
Total time: 1 hr 55 min • Prep: 25 min • Cook: 1 hr 15 min • Serves: 4 • Difficulty: Easy
This complete roast is sure to become a family favourite - perfect for a Sunday family gathering without damaging your weight loss efforts.
Ingredients
Pork loin steak, lean, raw
500 g, trimmed of skin & fat
Breadcrumbs, fresh
4 tablespoon(s)
Lemon
1 zest(s) of 1, finely grated
Lemon Juice, Fresh
40 ml, (juice of the lemon)
Shallots
1 medium, finely chopped
Rosemary, Fresh
3 teaspoon(s), chopped
Thyme, Fresh
1 tablespoon(s), chopped
Egg, whole, raw
1 medium, raw, beaten
Vegetable Oil
2 teaspoon(s)
New potatoes, raw
700 g, cut into chunks
Carrots, raw
400 g, sliced
Swede
400 g, cut into cubes
Butternut Squash
400 g, cut into cubes
Gravy granules, dry
4 teaspoon(s), level
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the pork in a roasting tin. Mix together the breadcrumbs, lemon zest, shallot, rosemary, thyme and egg. Season, then press the mixture on the top of the pork. Transfer to the oven and roast for 30 mins.
2
Take the pork out of the oven and cover with foil. Put the oil into 1 a separate roasting tin and add all the vegetables, tossing to coat. Return the pork to the oven and roast the vegetables above it for 40–45 mins, turning them after 25 mins.
3
Cover the pork with fresh foil and let it rest for 10–15 mins before carving. The vegetables can stay in the switched off oven to keep hot.
4
Make the gravy according to the packet instructions. Carve half the pork joint into 8 slices, serving 2 slices per person, with the roast vegetables and gravy.
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