Wednesday, March 26, 2014

Roast Pork with Garlic & Rosemary

There is nothing nicer than the smell of a roast wafting from the oven (sorry vegetarians!).  Something I absolutely adore is a roasted loin of pork, done in the French style with lots of garlic and rosemary.  Actually, I probably should have called this Rôti de Porc à l'ail et au romarin but you know what I'm talking about.  This is a really simple roast dinner that anybody can do, except possibly The Hubs, who has no desire to learn to cook.  Make the most of the oven space by putting the pork on a rack inside the roasting tin and scattering chunks of potato underneath to catch all the garlicky herby juices and become utterly delicious.  A kilo of pork loin will feed 4 hungry people and you might even have a few scraps leftover for sandwiches if you keep the slices thin!

Roast Pork with Garlic & Rosemary

1kg Pork Loin
1 large stem of Rosemary
2 cloves of Garlic, crushed
Salt & Pepper
3 large Potatoes

Preheat your oven to 200c/Gas Mark 7.

Pat the pork dry with some kitchen paper and score the fat on top with your sharpest knife.  You can, of course, ask your butcher to do this if it makes life easier.

Strip the rosemary leaves from the stem and chop finely.  Crush the garlic & mix with the rosemary. Rub the mixture into the scored skin of the pork and season with salt & pepper.

Place the pork on a rack in a roasting tray and cook for 40 minutes.  In the meantime, wash & chop the potatoes into rough 2cm chunks.  You can peel them if you like, but I prefer to leave the skin on.

Remove the pork from the oven and scatter the potatoes under the rack.  Return the pork & potatoes to the oven and cook for a further 40 minutes.  While you're doing nothing, you may as well steam a few green veggies to make the dinner nice and healthy and set the table...

Remove the pork from the oven & allow to rest for 10 minutes before carving.  Dinner's ready!

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