So why not have a go at this? Juicy pork and a crunchy crackling top is key to this easy but yummy recipe. Serve with fresh veggies and buckets of gravy for a classic Sunday dinner with the whole family.
- 1.35kg piece of loin of pork
- 3 tablespoons olive oil
- 1 medium onion, halved
- 2 large carrots, halved lengthways
- 100ml dry white wine
- 2 Knorr Onion Gravy Pots
Method1 Pre-heat the oven to 220°C, Gas Mark 8.
2 Dry the pork loin well and, using a very sharp blade, cut slashes in the skin spaced about 2cm apart. Rub the oil into the skin, including into the slashes. Sprinkle with salt.
3 Place the onion and carrot in a roasting tin and top with the pork. Roast in the oven for 1 hour 40 minutes, basting every 20 minutes or so with the juices from the meat.
4 Remove the roast pork and set aside, keeping warm.
5 Discard the roast onion and carrot from the roasting tin. Place the tin on top of the hob over a medium heat and pour in the wine. Add in the gravy granules and 450ml warm water. Whisk together as you bring it to the boil and boil for 1 minute.
6 Serve the roast pork with the onion gravy and vegetables of your choice.
Prep Time15 minutes
Cook Time100 minutes
Nutrition InformationServes 8
More fab roast recipes:
Zesty Lime and Coriander Roast Chicken
One-Pot Roast Chicken
Leg of Lamb With Rosemary and Pears
Roasted Chicken With Yoghurt and Lemon Zest
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