Roast pork with onion gravy

Roast pork with onion gravy
Roast-Pork-Gravy-1-mid-res.jpg

Method

  1. 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.
  3. Rub the oil into the skin, including into the slashes. Sprinkle with salt.
  4. Place the onion and carrot in a roasting tin and top with the pork.
  5. Roast in the oven for 1 hour 40 minutes, basting every 20 minutes or so with the juices from the meat.
  6. Remove the roast pork and set aside, keeping warm.
  7. 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.
  8. Add in the Knorr Onion Gravy Pots and 450ml warm water. Whisk together as you bring it to the boil and boil for 1 minute.
  9. Serve the roast pork with the onion gravy and vegetables of your choice.
     

There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.

Tip

The perfect roast pork for crunchy crackling!

Ingredients

1.35kg piece of loin of pork

3 tbsp olive oil

1 medium onion, halved

2 large carrots, halved lengthways

100ml dry white wine

2 Knorr Onion Gravy Pots
Salt

Notes

Time: 20 mins
Serves: 8
Nutrition: n/a