Roast loin of pork with veggies

Instructions

1. Preheat the oven to 220 C. Wipe the meat with damp kitchen paper, dry the fat thoroughly. Score the surface of the fat with knife. See picture above.
2. In a large pan heat the oil over a high heat . Add the onion. carrots and celery stick and leek. Cook for 3 minutes, stirring frequently. Add the garni bouquet and stir well.
3. Transfer the veggies in a frame-proof casserole. Put the pork on top. Add the wine and stock. Cover with foil and cook for 30 minutes. Reduce the heat to 180 C and continue cooking for 60 minutes. Uncover and bake for 15 minutes more.
4. Transfer the meat to a warm serving platter, cover with foil and leave to stand for 15 minutes.
5. Rinse the casserole to get the juices. Using a slotted spoon skim off as much fat as possible. Pour 1 cup of the liquid into a small pan and bring to boil. Stir the cornflour into the pan and stirring frequently for 2 minutes until the sauce thickens. Pour into a serving jug.

• Servings : 6-8
• Ready in : 130 Minutes
• Course : Main courses
• Recipe Type : 90 day diet, Meat
• Ingredient : Bouquet garni, Carrots, Celery stalk leaves, Celery sticks, Chicken stock, Cornflour, Garden spices, Ground black pepper, Leek, Loin of pork, Onion, Pepper, Pork meat, Salt, Sunflower oil, Thyme, White wine