Roast loin of pork with winter veg
3
Points®
Total time: 2 hr 25 min • Prep: 25 min • Cook: 2 hr • Serves: 4 • Difficulty: Easy
Serve up this delicious roast, it's easy to make and is a real crowd-pleaser.
Ingredients
Pork tenderloin, raw
2 pound(s), lean
Parsnip, raw
2 small, sliced lengthways
Carrots, raw
2 medium, thickly sliced
Swede
1 small, cut into chunks
Olive Oil
2 tablespoon(s)
Rosemary, Fresh
1 sprig(s)
Salt
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
Garlic
4 clove(s), cut into slivers
Instructions
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.
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