Classic British Roast Pork Dinner
A showstopping centerpiece with herb-crusted pork loin, crispy roasted root vegetables, and silky apple gravy. Perfect for a Sunday table or holiday feast.
- Total time
- 95 min
- Servings
- 6
- Calories
- 582
- Protein
- 58g
Ingredients
- 3 lb pork loin, bone-in or boneless
- 4 sprigs each fresh thyme and rosemary sprigs, divided
- 6 cloves garlic cloves, divided
- 4 whole carrots, medium
- 3 whole parsnips, medium
- 1.5 lb new potatoes, small
- 4 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 1 cup dry apple cider or white wine
- 1 cup beef or vegetable stock
- 1 whole granny smith apple, whole
- 1 to taste salt and pepper
Instructions
- 1
Set the oven to 425°F and wait for the indicator light or beep to show it is fully heated, about 12 minutes.
- 2
Remove the pork from the refrigerator and pat it completely dry with paper towels, pressing firmly to remove surface moisture.
- 3
Strip the thyme and rosemary leaves from 3 sprigs of each herb and lay them on a cutting board, then mince them until the pieces are tiny, about pencil-tip size.
- 4
Peel 4 garlic cloves and mince them until the pieces are smaller than a grain of rice.
- 5
In a small bowl, mix together the minced herbs, minced garlic, Dijon mustard, 2 tablespoons of olive oil, and a pinch of salt and pepper until it forms a thick paste.
- 6
Rub the herb paste all over the pork surface, working it into every crevice and covering the top and sides evenly.
- 7
Cut the carrots lengthwise from top to root into halves, then cut each half lengthwise again into quarters about 3/8 inch thick.
- 8
Cut the parsnips lengthwise into halves, then cut each half lengthwise again into quarters about 3/8 inch thick.
- 9
Rinse the new potatoes and pat them dry with paper towels, leaving them whole.
- 10
Place the pork fat-side up in a large roasting pan, then slide the pan into the hot 425°F oven.
- 11
Roast uncovered for 20 minutes until the surface is lightly browned, about the color of caramel.
- 12
Remove the pan from the oven and reduce the oven temperature to 350°F, then wait for the adjustment to complete, about 2 minutes.
- 13
Toss the carrot quarters, parsnip quarters, and potatoes together in a large bowl with 2 tablespoons of olive oil, salt, and pepper until evenly coated.
- 14
Arrange the vegetables around the pork in a single layer, spreading them toward the edges of the pan to avoid crowding under the meat.
- 15
Scatter the remaining 2 whole thyme sprigs, 1 whole rosemary sprig, and the remaining 2 unpeeled garlic cloves over the vegetables.
- 16
Return the pan to the 350°F oven and roast for 45 minutes until a meat thermometer inserted into the thickest part of the pork (not touching bone) reads 145°F.
- 17
Remove the pan from the oven and carefully lift the pork onto a clean cutting board, then tent it loosely with foil and let it rest for 10 minutes.
- 18
Leave the vegetables in the roasting pan on the stove over medium heat, then pour in the apple cider or wine, scraping the stuck-on brown bits from the bottom with a wooden spoon until they release.
- 19
Pour in the stock, then bring the liquid to a gentle simmer and cook uncovered for 5 minutes until slightly reduced.
- 20
Grate the whole granny smith apple on the large holes of a box grater directly into the simmering gravy, then stir gently.
- 21
Taste the gravy and add a pinch more salt and pepper if needed, then remove the pan from heat.
- 22
Slice the rested pork against the grain (perpendicular to the long fibers you see) into 1/2-inch-thick slices using a sharp carving knife.
- 23
Arrange the pork slices slightly overlapping down the center of a large warm platter or serving board.
- 24
Using a slotted spoon, pile the roasted vegetables around and under the pork slices, then pour the gravy over everything and serve immediately.
Tools you’ll need
- large roasting pan (at least 16 x 12 inches)
- meat thermometer (instant-read)
- paper towels
- cutting board and sharp carving knife
- small bowl
- large bowl
- wooden spoon
- box grater
- slotted spoon
- aluminum foil
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