Michael and Rachel's

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Roast Pork

Updated: 20 Mar 2016

Ingredients

  • Pork joint for 4 people
  • Wholegrain mustard, approx. 3 tbsp
  • Dark brown sugar, approx. 2-3 tbsp

  • Salt, pepper

  • 500g new potatoes

  • 25g butter
  • 2 bay leaves
  • 4 carrots
  • Pork gravy granules

Method

  1. Preheat the oven to 180c. Trim the fat from the roast and season with salt and pepper. Calculate the cooking time (small joint = 1 hr 30 minutes). Cook the meat initially with no glaze. For the final hour of the cooking time, remove from the oven, brush with mustard and then press on the sugar. Return to the oven to finish cooking. Internal temperature of well done pork = 74 - 77c.
  2. For the potoates, bring a pan of water to the poil. Add the potatoes and bay leaves and boil for 10 minutes. Drain into a colander. Add the butter to the hot pan and cook until it has foamed up, started to go brown and smells nutty. Toss with the potatoes and bay leaves then transfer to the hot roasting tin. Roast until golden and crispy.
  3. Roast the carrots along with the potatoes (you may need to start the carrots beforehand e.g. while the potatoes boil, depending on how big/small the potatoes are and how big the carrots are).
  4. Allow the meat to rest for a few minutes before slicing and serve with pork gravy.