Roast Pork with Garlic and Thyme Leaves and Apple Sauce

Preparation info

  • Difficulty


  • serves


Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • 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 × 2.3 kg joint of streaky pork

Herb Paste

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



Score the skin at 7mm intervals – let your butcher do this if possible because the skin is quite tough. (This will also make it easier to carve later.) Mix or liquidize the ingredients for herb paste and rub into the pork.

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

To make gravy, de-grease the roasting pan and add the 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.