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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.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 3 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • ½ kg Pork loin joint
  • 4 sprigs rosemary
  • small handful basil
  • 4 cloves garlic
  • For the Gravy: 1 Tbsp cornflour
  • 1 cup vegetable stock see tip
  • 1 cup apple juice

Method
 

  1. Preheat the oven to 190°C.
  2. 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.
  3. 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.
  4. Place the joint in a small roasting tin and put into the oven for about 45-50 minutes, turning a couple of times.
  5. When the pork is done remove it to a carving board to rest, while you ...
  6. 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!