Herb Roasted Pork
Created for The Meals From The Field Creative Kit
Catherine's Herb Roasted Pork
Ingredients:
- 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
Method:
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!