Ingredients
1kg pork loin roast
skin on
1 tbsp extra-virgin oil
6-8 sage leaves
700g potatoes
1 large onion
chopped roughly
3 rindless bacon
chopped up
2 cups white wine
or vegetable stock
1 tsp salt
cracked pepper
Equipment
- 1 Ovenproof, heavy-based large casserole dish (cast-iron recommended)
- 1 Oven
- 1 Stove
Instructions
- Preheat oven to 180°C. On the stove, bring an ovenproof, heavy-based large casserole dish to medium heat, and add oil. Add pork and brown all over.
- Cover and place in oven. Allow to cook for 45 minutes, turning every 20 minutes.
- After 45 minutes, add the remaining ingredients (sage, potatoes, onion, bacon, wine) to the casserole dish, stirring them together and covering the pork. Add salt and pepper.
- Roast for a further 45 minutes – 1 hour, or until the vegetables are tender.
- Remove from oven – but don’t open the lid – and allow to rest at least 10 minutes.
- Slice roast and serve with vegetables, drizzled with liquids from pan.
Notes
Tip
Apple sauce is the perfect accompaniment to this meal.
Tip
You can make crackling by drying the pork skin well and sprinkling the surface generously with sea salt. Put onto a baking sheet into the oven at 220°C until crispy. Don’t do this at the same time as the roast as the crackling needs a temperature that is too high for the roast.
Variation
If you don’t like a bit of fat in your pot roast, you can remove the skin, and make crackling another time.
