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Photo of Roast loin of pork with rosemary & thyme crust by WW

Roast loin of pork with rosemary & thyme crust

2
Points® value
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.

Notes

This recipe uses half of the cooked meat, so make sure you use the remaining half for dinner the following day.

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