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Roast Pork Loin with Bay-Scented Potatoes
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This fuss-free way of preparing your Sunday roast in one tin is sure to become a favourite.
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.
A medium-bodied red is a good choice with roast pork.
Typical values per serving:
This recipe was first published in October 2006.