Roast loin of pork with white wine and sage.

I love roast pork and particularly like this recipe as it only requires a little preparation ensuring limited time in the kitchen. Get your butcher to de-bone the loin, trim some of the fat and tie the pork; this will keep the meat moist as it cooks. I serve the pork on a bed of mashed potatoes with a tray of roast vegetables and the meat juices.

3lb loin of pork
Olive oil
4 cloves of garlic, skin left on
2 lemons
1 handful of fresh sage
½ bottle of dry white wine
2 bay leaves
Salt and freshly ground black pepper

(Serves 4 generously)

Preheat the oven to 200ºc. Season the pork loin generously. Heat a roasting try on the hob, add olive oil and fry the pork loin for a few minutes until golden. Remove from the heat and add the herbs, white wine, the zest and juice of the lemons and the garlic cloves. Another trick for moist meat is wet greaseproof – scrunch enough greaseproof paper to cover the roasting tray, wet the paper and loosely cover the meat. Roast in the oven for one hour twenty mins or until the meat juices are clear in the centre. Remove and allow the pork to rest for thirty minutes. Meanwhile, remove any fat from the meat juices. Heat the remaining juices in the roasting tray, scraping any wonderful sticky bits until they dissolve, squash the garlic from its skins (removing the skins and herbs) and check the seasoning before serving.

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