You are here:

Rolled roast pork with butternut squash

From The Peoples Cook Book (book slide)
Sarah Thatcher cooks up a pork roast with all the trimmings

Rolled roast pork with butternut squash

Method

1. For the pork: preheat the oven to 190C/gas 5.

2. Heat the olive oil in a large pan and cook the onion slowly for about 8 minutes until soft and leave to cool slightly. Add the chopped sage.

3. Unroll the pork loin and cover with the onion and sage mixture. Roll up and tie with string to secure.

4. Place the pork in a roasting tin and roast in the oven for 25 minutes per 450g.

5. Cook the potatoes in boiling salted water for 5 minutes. Drain and add to the roasting tin with a few spoonfuls oil if needed.

6. Add the squash and carrots to the roasting tin and continue cooking for about 1 hour until the vegetables are tender and the pork is cooked.

7. Remove the pork and vegetables from the oven and keep warm for 10 minutes.

8. To make the gravy: strain the meat juices from the roasting tin into a pan and stir in the cider, vegetable stock and mustard. Mix the flour to a paste with a little cold water and stir into the gravy. Cook, stirring, until thickened.

9. To serve: carve the meat and serve with the vegetables and gravy.

Comments add a comment

Be the first to add a comment...

Serves: 4

Prep: 25 min
Cook: 1 hr 30 min

Ingredients

For the pork

2 tbsp Olive oil
1 onion, chopped
handful fresh Sage, chopped
1x1.5kg rare breed free-range rolled loin of pork
4-5 Potatoes, peeled and cut in chunks
1 squash, cut into chunks
5 Carrots, coarsely chopped