Golden crackling, tender slices and proper savoury flavour throughout. Wellnoa Roast Blend gives this pork joint an easy, flavour-packed finish, making it a simple centrepiece that feels classic but still fresh.
Serves: 4
Prep time: 15 minutes
Cook time: 1 hour 30 minutes to 1 hour 45 minutes
Ingredients
- 1kg pork loin joint, skin scored
- 2 tbsp Wellnoa Roast Blend
- 1 tbsp olive oil
- 1 tsp sea salt
- 500g baby potatoes
- 300g carrots, peeled and halved
- 200g tenderstem broccoli or green beans
- 1 onion, cut into wedges, about 150g
- 150ml chicken stock
Method
- Preheat the oven to 220°C fan. Pat the pork dry with kitchen paper, especially the skin, then place in a roasting tin.
- Rub the pork all over with the olive oil, then coat with Wellnoa Roast Blend. Rub the sea salt well into the scored skin for crisp crackling.
- Add the onion wedges to the tin and pour the chicken stock around the pork, keeping the skin dry.
- Roast for 25 minutes at the higher temperature to help the crackling crisp up.
- Reduce the oven to 180°C fan and cook for a further 55 to 70 minutes, depending on the shape and thickness of the joint, until the pork is cooked through.
- While the pork roasts, boil the baby potatoes for 15 to 18 minutes until tender, then drain. Cook the carrots until just soft and steam or boil the broccoli or green beans for 3 to 4 minutes.
- Remove the pork from the oven and rest for 10 to 15 minutes before carving.
- Slice and serve with the vegetables and spoon over any pan juices from the roasting tin.
