Fry Light, for spraying
4 sprigs of rosemary
4 garlic cloves, unpeeled
1 x 567g/1¼lb lean boned leg or loin of pork
salt and ground black pepper
800g new potatoes in their skins
Free vegetables, including baby carrots, runner beans, sugar snap peas and mashed swede
8 tbsp of apple sauce
568ml/1 pint gravy made with gravy granules (as directed with no added fat)
1. Spray a roasting pan with Fry Light and arrange the rosemary and garlic in it. Place the pork on top of the herbs and garlic, season with salt and pepper, and cover loosely with some foil to help prevent the meat drying out.
2. Roast in a preheated oven at 200°C/180°Fan/Gas 6 for about 1½ hours, until the pork is nicely browned and cooked right through.
3. While the pork is cooking prepare the new potatoes and vegetables. Boil, steam or dry roast these as desired.
4. Remove the pork from the pan and set aside for 5 minutes to rest. During this time, make up the gravy as instructed. When carving the joint make sure that you remove any remaining fat from the slices.
5. Serve with the boiled potatoes, vegetables, apple sauce and gravy.
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