Gary Rhodes

Roast Pork

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Preparation info

  • Serves

    Four-Six

    • Difficulty

      Easy

Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About

Generally leg, loin, shoulder or belly are the joints to choose when roasting pork. For this recipe I’ve chosen a joint from the leg. Pork needs 25-30 minutes cooking per 450g (1lb) with an additional 25-30 minutes.

Ingredients

  • 1 large onion, sliced (if making the cider gravy)
  • 2 kg (4½ lb) boned and rolled joint of pork

Method

  • Preheat the oven to 200°C/400°F/gas 6.
  • Scatter the onion in a roasting tray and place the joint on a wire rack over the top to protect the base of the meat from drying out. Brush the skin lightly with oil and sprinkle with salt.