Sponsored: Festive roast pork
Serves: 6
Prep time: 35 minsTotal time: 
Sponsored
Recipe photograph by Stuart West
Sponsored: Festive roast pork
Tired of turkey? Try this delicious crackling pork roast with all the trimmings…
Serves: 6
Prep time: 35 minsTotal time: 
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Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 x 1kg Taste the Difference British Pork Loin Joint
- 1 tbsp fine sea salt
- 2 onions, cut into wedges
- a few sprigs of fresh sage
- 1.5kg potatoes
- 160g pack Taste the Difference bacon lardons
- 5 tbsp vegetable oil
- 2 tbsp cornmeal or polenta
- 1 tbsp garlic granules
- 1 tbsp dried sage
- 500ml cider
- 400g Chantenay carrots, halved lengthways
- 400g Brussels sprouts, halved
- 2 tbsp plain flour*
- 600ml chicken stock
Step by step
- Pat the Taste the Difference Pork Loin Joint dry then rub the salt into the rind and cuts. Set aside at room temperature for 30 minutes. Preheat the oven to 240°C, fan 220°C, gas 9.
- Rub the excess salt from the pork join; sit it on the onions and sage sprigs in a roasting tin and roast for 30 minutes initially.
- Meanwhile, peel the potatoes, cut into chunks and parboil for 10 minutes. Heat 4 tablespoons of oil in a roasting tin in the oven for 5 minutes. Drain the potatoes and toss with the cornmeal, garlic granules and dried sage. Turn in the hot fat.
- When 30 minutes is up, reduce the oven to 200°C, fan 180°C, gas 6. Pour the cider around the pork, add the potato tray to the oven and cook for 20 minutes. Turn the potatoes and add the carrots around the pork. Roast for 20 minutes.
- Toss the sprouts with 1 tablespoon oil and seasoning. Spread out on a lined baking tray and roast for 10 minutes.
- Remove the pork tin from the oven (and the potatoes if they are ready). Transfer the carrots to a serving dish and the pork joint to a board to rest Add the bacon to the Brussels sprouts and continue to cook for another 8-10 minutes.
- Scrape the onions and roasting juices into a saucepan. Stir in the flour and cook for 1 minute, then gradually add the stock. Bring to a simmer for the gravy, season to taste.
- Carve the pork and crackling then serve with the garlicky roast potatoes, veg and gravy to pour over. *Use gluten-free flour and stock if required.
