Phil Vickery's roast pork loin

Phil Vickery whips up a sumptuous Sunday feast - rolled pork loin with fondant potatoes and red cabbage.

Roast pork loin with white wine, oranges and oregano

Serves: 4-6

Prep & cook times:

Preparation time: 25 minutes

Cooking time: 1 hour - 1 hour 20 minutes, approx


1.5kg loin of pork, longer belly if possible

2 tbsp fresh chopped oregano

grated zest from 1 large orange

4 cloves garlic crushed



300mls fresh orange juice

2 large glasses dry white wine

300mls boiling water

1 x 10g pork stock cube

500g small baby potatoes, halved

2 large carrots, peeled and cut roughly the same size of the potatoes.

2 large onions, peeled and roughly chopped

250g frozen peas, defrosted


Ground black pepper

1 heaped tbsp arrowroot or cornflour


  • Pre heat the oven to 180°C, Gas 4

  • Open the loin up using a sharp knife, releasing the eye slightly

  • Mix the chopped oregano, orange zest, garlic and salt and pepper together

  • Spoon under the eye of the loin and spread the rest over the inside of then loin

  • Roll up and tie well with string every 2-3cm, not too tight

  • Season the outside of the joint well with salt and pepper

  • Place the potatoes, carrots and onions into a baking tray

  • Top with the pork, and then add the orange juice, wine, boiling water and stock cube

  • Cover with foil, bring to the simmer on the stove and pop into the pre heated oven and cook for about 1 hour to 1 hour and 20 minutes. Remove, and check the meat is cooked through - any juices that run out should be clear.

  • Once cooked lift off the foil and place the joint on a plate, cover with film and leave to rest for 30 minutes

  • Check to see if the veg are cooked, if so strain in a colander add the peas and mix well. If they are not cooked, place into a saucepan with the juice/stock and simmer, until cooked.

  • Place the strained juice into a saucepan and bring to the simmer

  • Thicken with a little cornflour or arrowroot, don’t go mad

  • Slice the pork and serve with the cooked vegetables

Roasted red cabbage

Serves: 4


1 red cabbage, cut into 8 wedges

1 tbsp olive oil

Salt and pepper


  • Preheat the oven to 220C. Place the red cabbage wedges on a baking tray, season and drizzle with the olive oil.

  • Cook in the oven for about 20 minutes, turning once halfway through