Herb roast pork with vegetable roasties & apple gravy

Herb roast pork with vegetable roasties & apple gravy

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

Prep: 35 mins Cook: 1 hr, 30 mins

Easy

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

  • Healthy

Nutrition: per serving

  • kcal418
  • fat11g
  • saturates3g
  • carbs30g
  • sugars10g
  • fibre7g
  • protein50g
  • salt1.4g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1¼kg boneless pork leg roasting joint
    Pork

    Pork

    paw-k

    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 1 tbsp wholegrain mustard
  • 2 tbsp chopped parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 2 tbsp chopped thyme, plus a few extra sprigs

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 tsp chopped sage
    Sage

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 80g pack prosciutto
    Prosciutto

    Prosciutto

    proh-shoo-toe

    Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the…

  • 4 good sprays of oil
  • 3 carrot, halved lengthways, then cut across
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 6 small potato (500g), halved
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 red onion, cut into wedges
  • 12 garlic clove
  • 1 small celeriac (650g), peeled and cut into 12 wedges
    Celeriac

    Celeriac

    sell-air-e-ak

    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

For the gravy

  • 2 tbsp cornflour
  • 600ml reduced-salt chicken stock
  • 1 small Bramley apple, diced
    Bramley apples

    Bramley apple

    bram-lee app-el

    A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…

  • Savoy cabbage and peas, to serve

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (3)

LittlePipper's picture
5

Lovely recipe we had a 1.6kg leg and cooked it for extra 15-20 minutes was spot on. We had no prosciutto so used thin rashers of bacon instead which was again perfect! Thoroughly enjoyed by our 5 year old too. Definitely recommend.

lizleicester's picture
5

Followed the recipe exactly and it was really good. The fresh herbs were delicious and the mixed roasted vegetables went perfectly with the apple gravy and pork.

199627's picture
5

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!

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…