Roast pork with rosemary and garlic

Ingredients 8
Servings 1


Serving Change
  • 1
    pork loin
  • salt and milled black pepper to taste
  • a little olive oil for rubbing
  • 4
    bushy sprigs of rosemary
  • 3
    fat cloves garlic
  • 2
    large potatoes or parsnips
  • sunflower oil for drizzling
  • 125
    white wine (or more as needed)


Season pork generously. Rub 5-6 pinches of salt and pepper into exposed areas of meat and under the loosened backbone. Refrigerate happily for a few hours. Place pork in a shallow, oval dish, fat side up, and rub with a little olive oil. Nothing fancy, any sort will do. Sprinkle fat with salt and pepper. Stuff rosemary and garlic under and around meat. Dot around potatoes or parsnips, each cut into about 4-6 pieces (there is little point in peeling them). Drizzle with a little oil, then roast at 220 ºC for 20 minutes. (It is the high heat that will turn the fat into crisp crackling.) Turn the temperature down to 200 ºC and roast for a further 50 minutes. This makes about 30 minutes per 500 g meat. Both meat and vegetables will benefit from a nudge and basting once or twice. Remove meat and set aside. Tip wine into dish. Stir in any tasty-looking bits and place back in oven. After about 6 minutes, wine will make a thin gravy with the pan juices. The vegetables will have crisped, except underneath, where they will be delectably gooey. Carve meat, serve with vegetables and spoon pan juices over.

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