Our favourite roast pork
Easy and delicious… just how we like it! This roast pork will fill up your tummies – not your schedule.
Servings Prep Time
3people 15minutes
Cook Time
2hours
Servings Prep Time
3people 15minutes
Cook Time
2hours
Ingredients
The pork
The veg
Instructions
  1. Preheat the oven to as hot as it goes.
  2. Slash the fatty side of your pork (we find a serrated knife works best) to create a grid (about 1cm diamonds is fine). Drizzle over the olive oil, and rub on some sea salt.
  3. Line your roasting dish with tin foil, then chuck half of your rosemary (peel the leaves of the stalk) in the bottom, pop the pork on top (fat side up), then put the other half of the rosemary on top of the pork. Cover your roasting dish with tin foil. Put the pork in the oven and turn the temperature down to 220C, and set a timer for 40 minutes.
  4. Chop and/or peel your veges however you like them. You probably want the kumara, potatoes and carrot the same size, and the broccoli in edible chunks. Toss the lot into a bowl with oil and herbs of your choice to season.
  5. When your timer goes off, take your pork out of the oven, lift and place the veges underneath, then recover and put the whole lot back in the oven for another 30 minutes.
  6. When your next timer goes off, bring out your meat thermometer and test the heat of the meat – it should be between 65 and 71C in the middle. If it isn’t, return to the oven for 10 minutes and try again.
  7. Once your meat has hit the right heat range, it’s done. Wrap it in foil and put it on a plate/board to rest for 10 minutes.
  8. At this stage you can get creative with gravy + veges if you want. We quite like returning the dish to the oven uncovered to crisp up the veges while the meat rests.
  9. Once your meat is rested and your veges/gravy done, dig in!