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