|Roast Pork Loin with vegetables
There is nothing quite like roast pork loin – just enough crisp fat layered over juicy slices of pale pink meat. We do it with rosemary and garlic, and serve it with roast potatoes and onions.
Serves 4 plus leftovers for sandwiches
1 boneless pork roast (about 1 kilo) – make sure the butcher ties it for you, or if you buy it in a supermarket, it should already be tied.
Salt and fresh black pepper
3 large cloves garlic, sliced finely.
8 stalks rosemary, stripped and the leaves chopped
Onions, quartered in their skins
Potatoes, washed, with peels left on, and quarter
1. Preheat the oven to 200º Centigrade/400º Fahrenheit/Gas Mark 6.
2. Make slits in the skin of the pork and do a few in the side of the pork flesh. Push in the rosemary and garlic. Massage oil, salt and pepper all over the roast.
3. Heat some oil in a pan that will fit the roast, and brown the roast over medium heat until it is golden all over.
4. Put the roast in a pan, preferably on a roasting rack as it will get crispier. If you have a few sprigs of rosemary left, tuck them in under the roast.
5. Put the onions and the potatoes in the base of the dish, around the roast pork. Pour a little oil and sprinkle salt over them and massage it in.
6. Roast the pork fat-side down for 30 minutes, then turn the pork and roast for up to another 20-30 minutes. With pork we usually test it with a meat thermometer because it is easy to over-do – it should read 145º when it is almost done.
7. Remove from oven and let the meat stand, covered loosely in tinfoil for 10 minutes. The temperature will rise about 10°F more as it sits. (The vegetables can stay in the oven to keep warm, but turn the oven off.)
8. Cut into slices and serve with the roast onions and potatoes.
Leftovers make great sandwiches, so always cook more than you need.