A whole roast pork loin with crisp golden crackling, two slices carved, resting in an enamel tray of roasted carrots and parsnips

Roast Pork Loin with Root Vegetables

Roasting a larger piece of meat than you need for one meal is not waste, it is good sense. The oven goes on once, and what is left is sliced cold the next day, which is half the pleasure of a loin this size.

Ask for the rind scored. Everything after that is timing. The root vegetables go in first and soften under foil, the honey goes on at the end so it glazes rather than burns, and the pork starts in a hot oven to set the crackling before the heat comes down and cooks it through gently.

Ingredients

Autumn · Serves 7

  • 600g (1lb 5oz)

    carrots, peeled and sliced into long pieces

  • 600g (1lb 5oz)

    parsnips, peeled

  • olive oil

  • 1 tsp

    smoked paprika

  • 1 tbsp

    coriander seeds, bashed

  • 1 tsp

    cumin seeds

  • 1 tbsp

    honey

  • 1kg (2lb 4oz)

    pork loin, rind scored

  • pure sea salt and freshly ground black pepper

Buy available ingredients
A whole roast pork loin with crisp golden crackling, two slices carved, resting in an enamel tray of roasted carrots and parsnips

Buy available ingredients

Native Breed Pork Loin

Native Breed Pork Loin

Native Breed Pork Loin

From £20.00
From £20.00

Method

Preheat the oven to 200°C/400°F/gas mark 6.

Add the carrots and parsnips to a large baking tray and season with plenty of olive oil, salt and pepper along with the smoked paprika and coriander and cumin seeds. Mix well by hand, cover the tray tightly with a layer of foil and bake for 25 minutes.

Remove the foil, add the honey and return to the oven for a further 15 minutes.

Increase the oven temperature to 220°C/425°F/gas mark 7.

Season the pork with salt. Place on a baking tray and roast for 15 minutes to give the crackling a head start.

Reduce the oven temperature to 180°C/350°F/gas mark 4 and roast the pork for 30 minutes, or until the pork reaches an internal temperature of 60–65°C (140–149°F), if using a digital temperature probe.

Leave to rest uncovered for 20 minutes at room temperature.

Serve the pork with the carrots and parsnips and any other roast trimmings you may want, such as roast potatoes, Yorkshire puddings and gravy.
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