Photo of Roast loin of pork with winter veg by WW

Roast loin of pork with winter veg

Points® value
Total Time
2 hr 25 min
25 min
2 hr
Serve up this delicious roast, it's easy to make and is a real crowd-pleaser.


Pork Tenderloin, raw

2 pound(s), lean

Parsnip, raw

2 small, sliced lengthways

Carrots, raw

2 medium, thickly sliced


1 small, cut into chunks

Olive Oil

2 tablespoon(s)

Rosemary, Fresh

1 sprig(s)


1 pinch, and freshly ground pepper

Broccoli, raw

300 g, broken into florets

Potatoes, Raw

4 portion(s), medium

Gravy granules, dry

4 teaspoon(s), level


4 clove(s), cut into slivers


  1. Preheat the oven to Gas Mark 6/200°C/400°F. Put the pork into a roasting pan, cover loosely with foil and roast for 1 hour.
  2. Put the parsnips, carrots and swede into another large roasting pan or baking dish. Add the olive oil, garlic and rosemary. Season with salt and pepper and toss together. Place in the oven on a shelf above the meat, after it has cooked for 1 hour. Remove the foil from the pork.
  3. Cook the pork for a further 45 minutes, then remove from the oven and cover with foil. Let it rest for 15 minutes whilst the vegetables finish roasting. At the same time, put the broccoli on to cook in lightly salted boiling water for 10 minutes.
  4. Make the gravy according to pack instructions.
  5. Carve the pork, allowing 100g per portion. Serve with the roasted vegetables, broccoli and gravy.