Herb Roasted Pork

Created for The Meals From The Field Creative Kit

Catherine's Herb Roasted Pork


  • 1 ¼kg boneless pork roasting joint
  • 1 tablespoon of wholegrain mustard  
  • 1 tablespoon of Thyme 
  • 1 tablespoon of Sage
  • 1 tablespoon of Rosemary 
  • 1 teaspoon of Organic Sea Salt 
  • 4 good sprays of oil
  • 3 carrots halved lengthways then cut across
  • 6 small potatoes halved
  • 2 red onions cut into wedges
  • 8 garlic cloves


Step 1

Heat the oven to 180 degrees celsius or 160 degrees celsius for fan or gas 4.

Step 2

Mix in a bowl your Rosemary, Sage, Thyme and Organic Sea Salt. 

Step 3

Cut all the rind and fat off the pork and discard so that you are left with a lean chunk of meat and place in to a roasting tray. 

Step 4

Spread your meat all over the top and down the sides with the mustard, then taking your herb mix scatter all over the meat.

Extra tip: Place prosciutto slices over the top of the pork and herb mixture for an extra tasty treat! 

Step 5

Surround the meat with your carrots, potatoes, garlic and red onion and sprinkle with olive oil, you can add an extra pinch of Organic Sea Salt here too.

Step 6

Cover with foil and roast for 1 hour. After 1 hour has passed, uncover the meat and sprinkle again with another glug of olive oil, turn the heat up to 220 degrees celsius, 200 degrees celsius for fan or gas 7 and roast for a further 20 minutes.

Slice and serve with your roasted veg and side of gravy!  


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