Roast pork loin with rosemary
Skill level: Bit of effort
Keep your pork simple with this easy roast recipe - perfect to warm you through and through. Roast in the oven for 2hrs infused in fresh rosemary for a delicious flavour. Your meat will be tender and succulent when it comes out of the oven. Serve with roasted potatoes and Yorkshire puddings for a family feast on Sunday.
- 4 garlic leaves, finely chopped
- 2tbsp sea salt
- 1.5kg (3lb 5oz) loin of pork, French trimmed, crackling scored in squares
- 8 tbsp fresh rosemary, finely chopped
- Olive oil, for basting
It's better to use pork on the bone, which gives more flavour, although you can use boneless pork.
- Preheat the oven to 200°C (180°C fan ove, 400°F, gas mark 6).
- Rub the garlic and salt over the entire surface of the joint. Rub 2tbsp of the chopped rosemary over the joint as well.
- Sprinkle generously with olive oil and the rest of the rosemary, and roast in the preheated oven for 2 hrs, basting from time to time with fresh olive oil.
- 4 Reduce the heat to 180° C (160deg;C fan, 350°F, gas mark 4) and roast for a further 30 mins. Eat hot, or leave to cool completely.
Nutritional information per portion
- Calories 340(kcal)
- Fat 24.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.