Herby Roast Pork Loin
This Herby Roast Pork Loin recipe is most appropriate if you have only a small joint, about ½ kilo (one pound) in weight, without much fat. It’s similar to a popular way of roasting lamb, but I thought I’d give it a go with pork for a change and it turned out to be delicious – particularly the gravy! Being so small means your roast can be ready to eat within an hour. Serve with boiled green vegetables of your choice (e.g. green beans & broccoli) andcrushed roast potatoes.
Ingredients
Method
- Preheat the oven to 190°C.
- Strip the rosemary leaves of their twigs, roughly chop the basil and p the garlic cloves then mash them together using a mini-blender or pestle & mortar.
- Make several small slits fairly deeply all over the joint and push the heby mixture into them with your fingers. Season the whole joint lightly with salt.
- Place the joint in a small roasting tin and put into the oven for about 45-50 minutes, turning a couple of times.
- When the pork is done remove it to a carving board to rest, while you …
- make the gravy: Just sprinkle the cornflour over the juices left in the tin and stir into a paste-like consistency using a wooden spoon. Put over a medium flame on the hob and blend in the stock & apple juice. Stir constantly for a minute or two until it thickens a bit. Pour over the sliced pork and enjoy!