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Roast Pork Loin with Home Made Gravy

Updated: Feb 13, 2020

A loin of pork is one of my favourite cuts of meat to cook when making a Sunday Roast. This cut of meat is juicy, tender, flavourful and of course has the all important crackling to go with it. This recipe doesn't just cover the cooking times for the meat, it also includes a recipe for mouth watering home made gravy, once you try it you will never go back to Bisto again!


1 Pork Loin on the bone


Salt & Pepper

1 Carrot, peeled and cut into large chunks

1 onion, cut into large chunks

1 apple, cut into large chunks

1 celery stick, cut into large chunks

3 garlic cloves, peeled and slightly crushed with the flat of the knife

250ml wine, red or white (for the gravy)

250ml stock (for the gravy

3 Tablespoons Cornflour

1 Shallot, finely chopped

1 teaspoon english mustard

25g butter

Prep Time: 10 minutes

Cooking Time: Depends on weight, see below

Serves: Depends on weight, 300g meat per person would make quite large portions


  1. Before starting, heat your oven to 220c

  2. Get a roasting tray and create a bed for the pork with the roughly chopped vegetables (not the shallots)

  3. Score the fatty pork skin with a very sharp knife to make sure the fat can render while the joint of meat cooks

  4. Lightly coat the pork with a little oil, add salt and pepper and rub in with the oil (how much salt is a personal preference, but at least a pinch)

  5. Place on the bed of veg and put into the oven for 15 minutes, the heat in this initial phase will cause the skin to bubble up which makes for excellent crackling

  6. After the initial 15 minutes, turn the heat down to 180c and roast for 20 minutes per 450g

  7. Remove the meat to a separate dish and let rest for at least 10 minutes covered in tin foil, a good rule of thumb is 1 minute per 100g. Don't seal the meat in the tin foil, just mostly cover it so it can breath). The reason for resting is that if you carve immediately, you will lose quite a lot of the meat juices. Allowing the joint to rest allows time for the meat to absorb these juices which were released during the cooking process.

  8. While resting the meat, get your shallots frying in a small saucepan with the butter while you undertake the next few steps, keep an eye on them and don't let them burn

  9. Get your roasting tray with the veg still inside and place it on the hob over a medium heat (no need to transfer to a pot yet)

  10. When it is sizzling add the wine and let reduce by half

  11. Add the stock and let simmer for another couple of minutes

  12. Place a sieve over the saucepan with the shallots and pour all of the liquid through it into the saucepan. You can discard the veg or save it to make stock later.

  13. Add the mustard to the gravy and give a good stir

  14. Combine the cornflower with a little water so it is absorbed, and add to the gravy, one tablespoon at a time, stirring after each spoon, until thickened. You may not need all of the mixture or you may need to use more, keep an eye on the gravy and follow your gut instinct

  15. The Pork and Gravy are now ready to serve

  16. Enjoy!

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