Herb roast pork with vegetable roasties & apple gravy

Herb roast pork with vegetable roasties & apple gravy

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Cooking time

Prep: 35 mins Cook: 1 hr, 30 mins

Skill level

Easy

Servings

Serves 6

This lean roast dinner uses pork leg topped with prosciutto. Serve with roast potatoes, carrots and celeriac, plus lots of herbs and an apple gravy

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
418
protein
50g
carbs
30g
fat
11g
saturates
3g
fibre
7g
sugar
10g
salt
1.4g

Ingredients

  • 1¼kg boneless pork leg roasting joint
  • 1 tbsp wholegrain mustard
  • 2 tbsp chopped parsley
  • 2 tbsp chopped thyme, plus a few extra sprigs
  • 1 tsp chopped sage
  • 80g pack prosciutto
  • 4 good sprays of oil
  • 3 carrots, halved lengthways, then cut across
  • 6 small potatoes (500g), halved
  • 2 red onions, cut into wedges
  • 12 garlic cloves
  • 1 small celeriac (650g), peeled and cut into 12 wedges

For the gravy

  • 2 tbsp cornflour
  • 600ml reduced-salt chicken stock
  • 1 small Bramley apple, diced
  • Savoy cabbage and peas, to serve

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Method

  1. Heat oven to 180C/160C fan/gas 4. Cut all the rind and fat off the pork and discard so that you are left with a lean chunk of meat. Spread with the mustard, scatter with the chopped herbs and season with black pepper. Place the prosciutto slices on top of the pork to protect the meat where the fat has been removed.
  2. Spray a large roasting tin with oil and put the pork in the centre. Surround with all the vegetables, scatter with the thyme sprigs, then spray again and cover with foil. Roast for 1 hr, then turn the heat up to 220C/200C fan/gas 7. Uncover, spray again and roast for 20 mins more.
  3. Meanwhile, make the gravy. Mix the cornflour with a little water to make a wet paste, heat the stock in a pan, stir in the cornflour mixture and cook, stirring, until thickened. Add the apple and cook for 5 mins until it’s softened but still holds its shape.
  4. Remove the meat from the tin and pour any juices from the tin into the gravy. Spray the veg with oil and roast for 20 mins more (while the meat rests) to brown them. Serve the pork with the roasted and fresh vegetables, and the apple gravy.

Recipe from Good Food magazine, February 2014

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Comments

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199627's picture
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A really good recipe... The pork was lovely and tender and the vegetables where caramelised and roasted perfectly! The best bit was the apple gravy which was really special... Will definitely make again!

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