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Friday Fake-A-Way: Roast Loin of Pork With A Rosemary And Thyme Crust

There’s nothing like getting the family together for a home-cooked meal at Easter and a roast dinner is always a popular choice. Pork loin is so lean and succulent and in this healthy Weight Watchers recipe, a tasty crust replaces fatty crackling. The leftover meat is delicious in sandwiches the next day and this is…

There’s nothing like getting the family together for a home-cooked meal at Easter and a roast dinner is always a popular choice.

Pork loin is so lean and succulent and in this healthy Weight Watchers recipe, a tasty crust replaces fatty crackling.

The leftover meat is delicious in sandwiches the next day and this is sure to be a hit with the whole family!

The recipe serves four people, with 11 SmartPoints per serving.

Roast loin of pork

Here’s what you’ll need…

1kg (2lb 4oz) pork loin joint, trimmed of skin and fat

4 tablespoons fresh breadcrumbs

Finely grated zest of a lemon

1 shallot, chopped very finely

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh thyme

1 small egg, beaten

2 teaspoons vegetable oil

700g (1 lb 9 oz) Charlotte or new potatoes, cut into chunks

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400g (14 oz) carrots, sliced

400g (14 oz) swede, cut into cubes

400g (14 oz) butternut squash, cut into cubes

4 teaspoons chicken gravy granules

Salt and freshly ground black pepper

Here’s what you’ll need to do…

Preheat the oven to Gas Mark 6/200°C/fan oven 180°C

Put the pork in a roasting tin. Mix together the breadcrumbs, lemon zest, shallot, rosemary, thyme and egg. Season with salt and pepper; then press the mixture over the top of the pork.

Transfer to the oven and roast for 30 minutes.

Take the pork out of the oven and cover with a piece of foil. Put the vegetable oil into a separate roasting tin and add all the vegetables, tossing to coat.

Return the pork to the oven and roast the vegetables above it for about 40 to 45 minutes, turning them after 25 minutes.

Cover the pork with a fresh piece of foil and let it rest for 10 to 15 minutes before carving. The vegetables can stay in the switched-off oven to keep hot.

Make the gravy according to the packet instructions. Carve the pork joint into eight slices, serving two slices per person, with an equal amount of roast vegetables and gravy.

An Easter feast!

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