Herb roast pork with vegetable roasties & apple gravy

Herb roast pork with vegetable roasties & apple gravy

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(7 ratings)

Prep: 35 mins Cook: 1 hr, 30 mins


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
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  • 1¼kg boneless pork leg roasting joint



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

  • 1 tbsp wholegrain mustard
  • 2 tbsp chopped parsley



    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


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

  • 1 tsp chopped sage



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

  • 80g pack prosciutto



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

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



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

  • 6 small potatoes (500g), halved



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

  • 2 red onions, cut into wedges
  • 12 garlic cloves
  • 1 small celeriac (650g), peeled and cut into 12 wedges



    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


  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.

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Comments, questions and tips

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7th Jan, 2018
Lovely roast but added extra potatoes as certain members of my family would feel a little short changed with 1 roastie each and also upped the carrots. Served with brussels sprouts too
22nd Nov, 2015
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.
6th Dec, 2014
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.
7th Apr, 2014
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!
Vero_Cookie's picture
7th Nov, 2019
Is it possible to use pork loin instead of the leg? And if so, what’s the cooking time?
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