Ingredients

• 1.5 kg - 3.3lb Pork loin, rolled and tied
• 3 tbsp olive oil
• 4 carrots
• 1 knob of garlic
• 2 brown onions
• 3 bay leaves
• 1 hand full of fresh or dried thyme (2 tbsp)
• 2 tbsp butter
• 1 cup of white wine (optional)
• Salt and Pepper

Steps

• Step 1

  Preheat your oven.

• Step 2

  Salt the pork all around including each end. Roll it on your cutting board so it’s well embedded.

• Step 3

  Place a frying pan on high heat with a drizzle of olive oil. Add your pork, oil should be hot enough that you hear a sizzle. Brown the pork golden brown colour, all around and sear each side. Remove from pan once done and place in a roasting dish. Keep the frying pan aside.

• Step 4

  Peel the carrots and cut roughly into eight pieces by splitting them lengthwise twice and then widthwise.

• Step 5

  Peel and dice the onions, rough chop is fine.

• Step 6

  Break up the garlic knob and add un-peeled cloves to the same frying pan along with the chopped carrots and onions. Give the vegetables a slight sweat on moderate heat, then add them to the pork. Arrange the vegetables on the outside, not on top.

• Step 7

  Place the thyme on top of the pork, spread it evenly and top with the butter. Break it up so it covers the thyme as much as possible. Add some cracked pepper. Add the bay leaves and one cup of water or white wine.

• Step 8

  Bake for 60-70 min at 350°F – 180°C.

• Step 9

  After 15 minutes of cooking, push thyme into the surrounding juices and baste the pork.

• Step 10

  Remove from oven, cover with foil and a couple kitchen towels to keep the heat. Rest for at least 30 to 60 minutes.

Little Tips

For a gravy, sprinkle 2 tbsp of all purpose flour over the pork juices left in the pan. (keep the carrots aside as a vegetable) Mix well and bring to a simmer. Add two cups of chicken stock and reduce on a simmering heat until thick.
Scoop away any fat that boils to the surface. Strain and serve.