Roast Pork

Jean-Christophe Novelli serves lean tender pork with roast sweet potatoes and a flavoursome mustard, wine and cream sauce
By Jean-Christophe Novelli
Roast Pork
  • Rating:
  • Serves: 4-6
  • Cook Time:
  • Prep Time: 20 minutes
  • Effort: easy


  • 450 g sweet potatoes
  • 2 tbsp olive oil
  • 2 large onions, sliced
  • 900 g pork loin
  • 1 heads garlic, unpeeled
  • 3 torpedo shallots, unpeeled
  • 1 bay leaf
  • 2-3 sprigs thyme
  • 2 tsp honey
  • 2 tsp mustard seeds
  • 100 ml double cream
  • 100 ml white wine


1. Preheat the oven to 200C/gas 6.

2. Place the sweet potatoes in a pan and cover with water. Bring to the boil and parboil for 5 minutes.

3. Place the olive oil and onions in a roasting tin and put the pork loin on top. Put the garlic, shallots, parboiled potatoes, bay leaf and thyme in the tin, surrounding the loin and roast in the oven for 30-40 minutes or until the pork is cooked through and no pink juices remain.

4. Remove the roasting tin from the oven and drizzle the contents with the honey. Return to the oven for 10 minutes.

5. Remove the contents of the roasting tin to a large plate and set aside to keep warm. You should be left with a liquor in the bottom of the tin.

6. Stir the mustard seeds, white wine, and double cream into the juices in the tin and heat through gently.

7. To serve, slice the pork and place on a serving plate with the vegetables. Drizzle over the sauce from the roasting tin.

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