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
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
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