Roast Pork with Garlic and Thyme Leaves and Apple Sauce

Preparation info

  • Difficulty


  • Serves


Appears in

Simply Delicious 2

Simply Delicious 2

By Darina Allen

Published 1990

  • About

Streaky pork makes the sweetest and juiciest roast of pork; make sure to buy it with the skin on to get the crackling.


  • 1 × 5 lbs (2.3 kg) joint of streaky pork

Mix or Liquidise the Following

  • 3 cloves of finely chopped garlic
  • 4 tablesp. parsley
  • 1 tablesp. olive oil (add more if needed to make a thick paste)
  • 2 tablesp. fresh thyme leaves
  • 1 teasp. salt
  • 1 teasp. freshly ground black pepper


  • 1 pint (600 ml/ cups) home-made chicken stock (Simply Delicious)
  • roux (optional)


Score the skin at ¼ inch (5 mm) intervals—let your butcher do this if possible because the skin is quite tough. (This will also make it easier to carve later.) Rub in the herb paste.

Preheat the oven to 190°C/375°F/regulo 5. Roast on a rack, allowing 25–28 minutes per lb (450 g).

To make gravy, de-grease the roasting pan and add 1 pint (600 ml/ cups) chicken stock to de-glaze the pan. Bring to the boil. Season and thicken with a little roux if desired. Freshly chopped herbs may be added to the gravy. Serve with crispy, roast potatoes and Apple Sauce.

In this section