Roast Pork Dinner

Name: Roast Pork Dinner
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: Serves to serve 4
Ingredients: 2 lb pork suitable for roasting; 4 medium-sized potatoes; 2 medium-sized onions; 1 teaspoon thyme; 2 tablespoons butter; 2 teaspoons salt; freshly ground pepper; 1 glass water

Ready in 1 hr 10 mins

Recipe by Graham

Whilst the traditional British roast dinner is beef, pork is an entirely acceptable alternative. There is one golden rule, however, with all pork dishes, and that is that the meat must be thoroughly cooked. Allow 20 minutes per pound weight (445g) plus 20 minutes extra. This will produce meat that is cooked right through. If you are planning to serve pork to guests, it is advisable to check first, that it is acceptable on religious grounds.

Roast pork can shrink during cooking. To minimise this, before roasting, place the pork into gently boiling water for about 10 minutes. then remove and dry well.

Preparation Time

10 Minutes

Cooking Time

1 Hour

Ingredients for Roast Pork Dinner

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 4:

2 lb pork suitable for roasting
4 medium-sized potatoes
2 medium-sized onions
1 teaspoon thyme
2 tablespoons butter
2 teaspoons salt
freshly ground pepper
1 glass water

How to Cook Roast Pork Dinner

Rub the salt into the outside of the roasting joint then place the joint in a shallow roasting dish. Peel the potatoes, cut them lengthways into four segments per potato then allow them to soak in fresh water for a few minutes to remove any excess starch. Roughly pat the potatoes dry and place them round the joint of pork in the roasting dish. Peel and slice the onions and spread these amongst the potatoes. Sprinkle the thyme over the top. Spread the butter around over the potatoes and add a few twists of fresh pepper.
Add a glass of water to the tin then place it at the top of a preheated hot oven at Mk 7 - 425ºF - 220ºC. for twenty minutes. After 20 minutes, reduce the heat to Mk 5 - 375ºF - 190ºC. and move the roasting tin down to the middle of the oven. Continue cooking for a further 40-50 minutes, occasionally basting the meat with the juices from the bottom of the tin. Turn the meat twice during cooking and the potatoes several times to ensure that they do not dry out. Remove the joint from the oven and check that juices run clear. Rest for 15-20 minutes before carving. Serve hot with fresh vegetables.

GRAHAM'S HOT TIP:
If you are not sure how long to cook your roast, please refer to our Cooking Meat Page