cooklybookly
favorite
print
rate
PREP 20 minutes
TOTAL 3 hours
Serves
US | METRIC

INGREDIENTS

  • 2 kg French trimmed pork loin joint (get your butcher to score the skin)
  • 1 tbsp sea salt flakes
  • 1 large onion quartered
  • 1 large carrot cut into four lengthways
  • 3 stalks celery split lengthways
  • 5 sprigs fresh thyme
  • 1 head of garlic cut in half horizontally
  • 500 ml water
For the gravy
  • 1 tbsp plain flour
  • 300 ml medium sweet cider
  • 800 ml chicken stock

Click here to pre-order my new book

Roasted Pork with Proper Homemade Gravy

Roasted Pork with Proper Homemade Gravy

  1. Rub the joint with a little oil then sprinkle on plenty of sea salt flakes.
  2. Before roasting your joint of meat place the onion, carrot, celery and garlic in the bottom of a heavy based baking tray along with the fresh thyme and use these vegetables as a trivet for the joint, pour in 400 ml water.
  3. Cook in a pre-heated oven set to 230℃ / gas mark 8 for 30 minutes, lower the heat to 180℃ / gas mark 4 for 2 hours. Remove the joint from the tray and rest for at least 30 minutes on a plate covered loosely in foil. 
  4. To make the gravy, add in the flour then stir and cook over a medium heat for 1-2 minutes before adding the cider then reduce by half, pour in the stock, bring up to the boil and cook until the gravy thickens
  5. At this stage add any of the resting juices from the meat.
  6. Crushing the veg down helps to add flavour then season with salt and pepper before passing through a sieve into a gravy boat.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

Roasted Pork with Proper Homemade Gravy

Roasted Pork with Proper Homemade Gravy

PREP 20 minutes
TOTAL 3 hours
favorite
print
rate
Serves
US | METRIC

INGREDIENTS

  • 2 kg French trimmed pork loin joint (get your butcher to score the skin)
  • 1 tbsp sea salt flakes
  • 1 large onion quartered
  • 1 large carrot cut into four lengthways
  • 3 stalks celery split lengthways
  • 5 sprigs fresh thyme
  • 1 head of garlic cut in half horizontally
  • 500 ml water
For the gravy
  • 1 tbsp plain flour
  • 300 ml medium sweet cider
  • 800 ml chicken stock
  1. Rub the joint with a little oil then sprinkle on plenty of sea salt flakes.
  2. Before roasting your joint of meat place the onion, carrot, celery and garlic in the bottom of a heavy based baking tray along with the fresh thyme and use these vegetables as a trivet for the joint, pour in 400 ml water.
  3. Cook in a pre-heated oven set to 230℃ / gas mark 8 for 30 minutes, lower the heat to 180℃ / gas mark 4 for 2 hours. Remove the joint from the tray and rest for at least 30 minutes on a plate covered loosely in foil. 
  4. To make the gravy, add in the flour then stir and cook over a medium heat for 1-2 minutes before adding the cider then reduce by half, pour in the stock, bring up to the boil and cook until the gravy thickens
  5. At this stage add any of the resting juices from the meat.
  6. Crushing the veg down helps to add flavour then season with salt and pepper before passing through a sieve into a gravy boat.

Click here if you'd like to buy my latest cookbook.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

Our social features are coming soon