NEW YEAR RECIPE: Roast Pork Loin

NEW YEAR RECIPE: Roast Pork Loin

We love this interesting twist on a classic pork loin roast. We've included the works in this recipe! (including sprouts). We know pork is supposed to bring you luck during the New Year so why not experiment and use any leftover veggies.

Buy the Ethical Butcher Pork Loin HERE.


1 x Ethical Butcher pork loin joint
1 x tbsp fine sea salt
2 x onions, cut into wedges
Sprigs of fresh sage
1.5kg potatoes
160g of bacon lardons
5 x tbsp vegetable oil
2 x tbsp cornmeal or polenta
1 x tbsp garlic granules
1 x tbsp dried sage
500ml cider
400g chantenay carrots, halved lengthways
400g brussels sprouts, halved
2 x tbsp plain flour
600ml chicken stock


Pat the Pork Loin Joint dry, score the rind and rub the salt into the cuts. Set aside at room temperature for 30 minutes.

Preheat the oven to 240°C, fan 220°C, gas 9.

Sit the loin on the onions and sage sprigs in a roasting tin and roast for an initial 30 minutes initially.

Meanwhile, peel the potatoes, cut into chunks and parboil for 10 minutes. Heat 4 tablespoons of oil in a roasting tin in the oven for 5 minutes. Drain the potatoes and toss with the cornmeal, garlic granules and dried sage - turn in the hot fat.

When 30 minutes is up, reduce the oven to 200°C, fan 180°C, gas 6. Pour the cider around the pork, add the potato tray to the oven and cook for 20 minutes.

Turn the potatoes and add the carrots around the pork. Roast for 20 minutes.

Toss the sprouts with 1 tablespoon oil and seasoning. Spread out on a lined baking tray and roast for 10 minutes.

Remove the pork tin from the oven (and the potatoes if they are ready). Transfer the carrots to a serving dish and the pork joint to a board to rest.

Add the bacon to the Brussels sprouts and continue to cook for another 8-10 minutes.

Scrape the onions and roasting juices into a saucepan. Stir in the flour and cook for 1 minute, then gradually add the stock. Bring to a simmer for the gravy, season to taste.

Carve the pork and crackling then serve with the garlicky roast potatoes, veg and gravy to pour over.