Herb Stuffed Roast Pork from Olive Magazine April 2010

1. 1

   Heat oven to 200/ gas mark 7,

2. 2

   Mix the parsley, sage and garlic and rub all over the flesh, roll up pork and tie with butchers string.

3. 3

   Arrange the 6 trimmed leeks in roasting tin place pork on top of the leeks and rub with salt and pepper.

4. 4

   Roast for 20-30 minutes uncovered until crackling starts to pop and then turn down the oven to 150/ gas mark2 and cook for 2 hours.

5. 5

   If the leeks look a little charred add some water.

6. 6

   Rest the meat before carving and serve with the leeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.