Herb roast pork with vegetable roasties & apple gravy

Contains pork – recipe is for non-Muslims only

This lean roast dinner uses pork leg topped with prosciutto. Serve with roast potatoes, carrots and celeriac, plus lots of herbs and an apple gravy

  • Prep:35 mins
    Cook:1 hrs 30 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 418
  • fat 11g
  • saturates 3g
  • carbs 30g
  • sugars 10g
  • fibre 7g
  • protein 50g
  • salt 1.4g


  • 1¼kg boneless pork leg roasting joint
  • 1 tbsp wholegrain mustard
  • 2 tbsp chopped parsley
  • 2 tbsp chopped thyme, plus a few extra sprigs
  • 1 tsp chopped sage
  • 80g pack prosciutto
  • 4 good sprays of oil
  • 3 carrot, halved lengthways, then cut across
  • 6 small potato (500g), halved
  • 2 red onion, cut into wedges
  • 12 garlic clove
  • 1 small celeriac (650g), peeled and cut into 12 wedges
  • 2 tbsp cornflour
  • 600ml reduced-salt chicken stock
  • 1 small Bramley apple, diced
  • Savoy cabbage and peas, to serve


Make herb roast pork differently

Make roast chicken with lemon & pesto veggies instead.  Follow the recipe, above, but instead of pork, put a large chicken in a roasting tin (remove fat from the cavity and trim excess skin around the neck). Stuff with half the herbs and a squeezed lemon (save the juice). Scatter round the potatoes, garlic and 2 cubed red peppers (omit the carrots and celeriac). Continue to next step...

Make herb roast pork differently, part two

Instead of apple gravy, mix 400ml reduced-salt chicken stock with the lemon juice, 1 tbsp white wine vinegar and 2 tbsp pesto. Pour over the veg, then cover with foil and roast for 1 hr at 180C/160C fan/gas 4. Uncover and increase the heat to 220C/200C fan/gas 7. Add 2 sliced courgettes and a drained 390g can artichoke hearts (in water), then spray with oil. Roast for 45 mins more. Carve, but discard the skin and skim the juices of any fat. (Nutrition per serving: 441 kcals, protein 42g, carbs 22g, fat 20g, sat fat 5g, fibre 4g, sugar 5g, salt 0.7g)



  1. Heat oven to 180C/160C fan/gas 4. Cut all the rind and fat off the pork and discard so that you are left with a lean chunk of meat. Spread with the mustard, scatter with the chopped herbs and season with black pepper. Place the prosciutto slices on top of the pork to protect the meat where the fat has been removed.

  2. Spray a large roasting tin with oil and put the pork in the centre. Surround with all the vegetables, scatter with the thyme sprigs, then spray again and cover with foil. Roast for 1 hr, then turn the heat up to 220C/200C fan/gas 7. Uncover, spray again and roast for 20 mins more.

  3. Meanwhile, make the gravy. Mix the cornflour with a little water to make a wet paste, heat the stock in a pan, stir in the cornflour mixture and cook, stirring, until thickened. Add the apple and cook for 5 mins until it’s softened but still holds its shape.

  4. Remove the meat from the tin and pour any juices from the tin into the gravy. Spray the veg with oil and roast for 20 mins more (while the meat rests) to brown them. Serve the pork with the roasted and fresh vegetables, and the apple gravy.

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