Roast Pork

roast pork

Roast Pork

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Oven temperature 190°C, 375°F, gas 5.
Servings: 6
Calories: 504
Prep Time 15 minutes


  • 1 leg loin or shoulder of pork
  • salt and pepper
  • 1 tablespoon oil


  • The cooking time for a leg or loin of pork is 30 minutes per 450 g (1 lb) plus 35 minutes, or for part of a leg or a shoulder 30 minutes per 450 g (1 lb) plus 35 minutes.
  • Weigh the joint and calculate the cooking time.
  • Score the rind of the joint with a sharp knife at 5 mm ( 1/4 in) intervals. Rub salt and pepper into the rind and then brush the oil over.
  • Place the meat, rind side up, on a wire rack standing in a roasting tin and roast in a moderate oven for the time calculated.
  • Check the meat is cooked by inserting a skewer into the centre-the juices that emerge should be colourless.
  • Transfer the meat to a hot serving dish and keep warm whilst making the gravy (see Cook's Tip 86)***, but using half vegetable water and half cider, if liked.
  • Serve the pork with apple sauce and roast and boiled vegetables as accompaniments.

Microwave Tip

  • To make apple sauce, put sliced apples in a large basin with sugar. Cover and cook on full power for 7 minutes. Beat well and serve in a small dish.


Oven temperature 190°C, 375°F, gas 5.
Calories: 504 kcal
Protein: 82 g
Fat: 17g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 230 mg
Sodium: 179 mg
Potassium: 1368 mg
Calcium: 18 mg
Iron: 2 mg
Ingredients Pork, Shoulder of Pork
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