Roast loin of pork with winter vegetables

Roast loin of pork with winter vegetables

POINTS® Value: 7 Servings:  4

You can't beat a roast dinner in the winter months...

	2 lb pork tenderloin, lean
	2 portion parsnip(s), sliced lengthways
	2 medium carrot(s), thickly sliced
	1 small swede, cut into chunks
	2 tablespoon olive oil
	1 sprig fresh rosemary
	1 pinch salt, and freshly ground pepper
	300 g broccoli, broken into florets
	4 small portion potato(es)
	4 teaspoon gravy powder
	4 clove garlic, cut into slivers

·        Preheat the oven to Gas Mark 6/200°C/400°F. Put the pork into a roasting pan, cover loosely with foil and roast for 1 hour.

·        Put the parsnips, carrots and swede into another large roasting pan or baking dish. Add the olive oil, garlic and rosemary. Season with salt and pepper and toss together. Place in the oven on a shelf above the meat, after it has cooked for 1 hour. Remove the foil from the pork.

·        Cook the pork for a further 45 minutes, then remove from the oven and cover with foil. Let it rest for 15 minutes whilst the vegetables finish roasting. At the same time, put the broccoli on to cook in lightly salted boiling water for 10 minutes.

·        Make the gravy according to pack instructions.

·        Carve the pork, allowing 100 g (3 1/2 oz) per portion. Serve with the roasted vegetables, broccoli and gravy.