Pork loin roast with caramelised onion & garlic potatoes

Method

• step 1

  Heat the oven to 260C/240C fan/gas 10. Finely slice the onions using a mandoline then put in a large, deep pan or roasting tray – we used a 30cm round casserole dish. Drizzle 1 tbsp oil over the onions and season with a little salt, tossing to coat.

• step 2

  Thoroughly dry the pork with kitchen paper. If your pork is not scored, score the skin and fat using a sharp knife in a diamond pattern, being careful not to cut down to the meat. Sprinkle with the sea salt and use your hands to get it into all the cuts. Put the pork on top of the onions and roast for 20 mins until beginning to bubble and blister. Don’t worry if it’s not perfect crackling yet as it will crisp up later.

• step 3

  Meanwhile slice the potatoes using a mandoline and put in a medium bowl. Drizzle with the remaining oil, then scatter over the thyme, garlic and rosemary, and season well.

• step 4

  Once the pork has had 20 mins, turn the oven down to 180C/160C fan/gas 4. Remove the pan from the oven and briefly remove the pork to a plate, then brush with the mustard, avoiding the skin. Stir the onions, then add the potatoes, stirring well to coat. Pour in the chicken stock, then place the pork on top. Return to the oven for another 40 mins.

• step 5

  After 40 mins, turn the oven to the grill setting and set the temperature to high or 240C. Grate the gruyère over the potatoes, then put the whole pan under the grill. Grill for 8-10 mins, or until the pork skin is blistered and bubbling and looks like crackling and the potatoes are golden. The internal temperature of the pork should read 60C on a meat thermometer.

• step 6

  Slice the pork, then serve with the potatoes and plenty of the sauce from the pan, alongside some steamed green veg.