Roast Loin of Pork
with Onions, Leek and Fresh Sage
1 – 1.2 kilo loin of Pork
2 med Onions cut into wedges
2 Carrots roughly chopped
2 leeks roughly chopped
2 crushed Garlic Cloves
175ml of White wine
Salt and Pepper
15g of fresh Sage
- Score the fat of the loin in a diamond Pattern and rub with salt and pepper
- Place the loin of Pork on the fresh sage and garlic and into a roasting tray, surround with the chopped vegetables and place into a pre heated oven, season the vegetables and drizzle with a little oil. Place into the centre of oven, calculate the cooking time as per on pack instructions, Roast for 15 minutes of calculated time.
- Remove the Pork from the oven after 15 minutes and pour into the roasting pan the white wine and enough chicken stock to cover the base of the roasting dish about 1 cm deep place back into the oven and continue to cook for the remainder of the calculated time. Keep checking that the liquid does not evaporate – top up with more Chicken stock as necessary
- Remove from the oven after cooking time and leave to rest for 15-30 minutes before carving.