Roast Loin of Pork Recipe

Roast Loin of Pork

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Serving: 6
  • 25 g butter
  • 3 tbsp olive oil
  • 1 fresh rosemary sprig
  • 1 kg hind loin of pork, chined
  • 175 ml dry white wine
  • 4-5 tbsp hot milk
  • salt and pepper
  • boiled Tuscan or cannellini beans seasoned with extra-virgin olive oil and salt and pepper to serve (or any kind of vegetable sides of your choice)


How to make Roast Loin of Pork

Utensils: Saucepan, Oval roasting tin
  • Preheat the oven to 180 c
  • Heat the butter, oil and rosemary in a saucepan
  • Add the pork and cook, turning frequently, for 5 - 10 minutes until browned all over
  • Add the wine and cook until it has evaporated, then season with salt and pepper
  • Transfer to an oval roasting tin then put in the oven and roast, turning occasionally and basting with hot milk, for 40 min - 1 hour or until cooked through
  • Remove the pork from the oven and leave to stand for 10 minutes, then carve, serve with a side dish of vegetable

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