Roast loin of pork with herb butter stuffing and roasties

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olive magazine

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1. Video tutorial: Roasting potatoes

1. Heat the oven to 180C/fan 160C/gas 4. Mix the herbs, shallots, breadcrumbs and butter and season. Stuff into the pork cavity then push the edges together and tie string along the length of the joint.
2. Rub the skin all over with a little oil and sprinkle with sea salt. Sit the pork in a roasting tray skin-side up, and roast for 1 1/2 hours.
3. Meanwhile drop the potatoes into boiling water and cook for 6 minutes then drain well and shake in the colander to roughen up the edges.
4. After 1 1/2 hours, turn up the oven to 220C/fan 200C/gas 7. Put a shallow roasting tin in the oven with the groundnut oil or goose fat. After 5 minutes add the potatoes and cook alongside the pork for 30 minutes. Take the pork out to rest and roast the potatoes for 20-30 minutes more until golden.
5. Carve the pork and serve with the potatoes.

Per serving

968 kcalories, protein 67.4g, carbohydrate 6.11g, fat 52.2 g, saturated fat 20.1g, fibre 4.6g, salt 1.04 g

http://www.bbcgoodfood.com/recipes/13435/

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Ingredients

• a bunch each of sage , parsley and chives , chopped
• 4 shallots , finely chopped
• 50g butter , really soft
• a handful breadcrumbs
• 2kg boned pork loin, ask your butcher to score the skin really well and cut a long cavity for the stuffing

ROASTIES

• 2kg Maris Piper potatoes , peeled and halved
• 4 tbsp groundnut oil or goose fat
• 2 sprigs rosemary , needles picked

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Difficulty and servings

Serves 6

Preparation and cooking times

Ingredients

• a bunch each of sage , parsley and chives , chopped
• 4 shallots , finely chopped
• 50g butter , really soft
• a handful breadcrumbs
• 2kg boned pork loin, ask your butcher to score the skin really well and cut a long cavity for the stuffing

ROASTIES

• 2kg Maris Piper potatoes , peeled and halved
• 4 tbsp groundnut oil or goose fat
• 2 sprigs rosemary , needles picked

Per serving

968 kcalories, protein 67.4g, carbohydrate 6.11g, fat 52.2 g, saturated fat 20.1g, fibre 4.6g, salt 1.04 g

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