Pot-Roast Pork

Name: Pot-Roast Pork
Yield: Serves 4–6
Ingredients: 1 pt / 570 ml full-cream milk; small sprig of rosemary or a handful of fennel; small sprig of rosemary or a handful of fennel; sea salt; freshly ground black pepper; 2½ lb / 1.10 kg rolled, boned loin or half leg of pork; 2½ lb / 1.10 kg rolled, boned loin or half leg of pork; 1 onion, peeled and sliced; 6 garlic cloves

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ask your butcher to remove all the skin and some of the fat before rolling the meat.

Ingredients

2½ lb / 1.10 kg rolled, boned loin or half leg of pork

Main course
Gluten-free

Method

Heat a non-stick frying pan, and brown the meat all over. Remove and set aside. Lightly fry the onion until just beginning to turn colour, and then lay it in the bottom of a casserole just a little larger than the joint of pork. Push the cloves into the pork fat at intervals. Peel the garlic and cut