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    Roast Pork Loin with Bay-Scented Potatoes

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    Roast Pork Loin with Bay-Scented Potatoes

    This fuss-free way of preparing your Sunday roast in one tin is sure to become a favourite.

    • Preparation time: 20 minutes
    • Cooking time: 75 minutes
    • Total time: 1 hour 35 minutes 60 minutes 35 minutes

    Makes: 4


    • 900g-1kg British boneless pork loin
    • 16 small King Edward or Maris Piper potatoes
    • 20g pack bay leaves
    • 200ml vegetable stock
    • 4 tbsp olive oil


    1. Preheat the oven to 200°C, gas mark 6. Place the pork loin in a large roasting tin.
    2. Peel the potatoes and cut 4 slits into each one lengthways about ½ cm apart, leaving the bases intact. Push a piece of bay leaf into each slit. Arrange the potatoes upright in the tin around the pork.
    3. Pour the stock over and around the meat and potatoes. Drizzle the potatoes with the oil. Roast for about 1 hour 15 minutes, basting halfway through, or until the meat is thoroughly cooked and there is no pink meat, and the potatoes are golden. The liquid should have been totally absorbed.
    4. Serve the meat in slices, with the bay-scented potatoes. steamed carrots also make a lovely accompaniment.

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    Cook's tips

    Leave the meat to rest, covered with foil, for 5-10 minutes before slicing. This makes it succulent and easier to carve. Keep the potatoes warm while you do so.

    Drinks recommendation

    A medium-bodied red is a good choice with roast pork.


    Average user rating

    5 stars