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Roast Pork Loin, Roasted Vegetables and Creamy Mushroom Gravy

Total Time 1 hour 30 minutes
Servings 4 Servings

Ingredients

  • 1.5 kg pork loin
  • 2 Tbsp (30 ml) Hinds Spices Southern Grill 
  • 2 tsp (10 ml) Hinds Spices Crushed Chillies
  • 2 red onions, quartered
  • 2 Granny Smith apples, cut into quarters
  • 1 cinnamon stick
  • 2 sprigs sage
  • 1 cup (250 ml) chicken stock
  • 2 Tbsp (30 ml) olive oil
  • 500 g packet mixed roasting vegetables
  • 1 Tbsp (15 ml) olive oil
  • 250 g Portabellini mushrooms, sliced
  • 2 Tbsp (30 ml) Bisto Original Gravy Powder
  • 1 cup boiling water
  • 1 cup (250 ml) cream

Instructions

  • Preheat the oven to 180°C.
  • Place the pork loin into a roasting dish, score the skin and rub in The Hinds Southern Grill & Hinds Spices Crushed Chilies. Add the onions, apples and cinnamon stick to the dish. Top with sage.
  • Add the chicken stock to the roasting dish and drizzle over olive oil.
  • Roast for 45 minutes and add a bag of roasting veg to the dish and stir.
  • Roast for a further 45 minutes, turning the heat up to 210°C for the last 10 minutes to allow the skin to crisp.
  • Heat the oil in a frying pan and sauté the mushrooms. Mix the Bisto Original Gravy Powder to the boiling water and mix well. Slowly add to the mushrooms, ensuring there are no lumps. Bring to a simmer, then stir in the cream and cook over a low heat for 3 minutes.
  • Serve the pork and roasted veg with the brown mushroom gravy.