The perfect pork roast

By Faeza
09 September 2016



¦ 1,5kg to 2kg pork roast or

pork shoulder

¦ salt and freshly ground black


¦ 3ml (½ teaspoon) thyme,


¦ 3ml (½ teaspoon) rosemary,


¦ 3ml (½ teaspoon) fresh

marjoram, chopped

¦ 3ml (½ teaspoon) dry mustard

¦ 3ml (½ teaspoon) ground


¦ 5ml (1 teaspoon) crushed garlic

¦ 45ml (3 tablespoons)

sunflower oil

¦ 4 medium sweet potatoes,

unpeeled and cut into chunks

¦ 1 onion, cut into wedges

¦ 2 carrots, thickly sliced


Preheat the oven to 220°C and place pork in a roasting pan.

Mix together salt, pepper, all the herbs, spices, garlic and oil. Rub mixture

on the pork, cover with foil and roast for 60 minutes.

Add a little water to the bottom of the pan and lightly season sweet potatoes, onion and carrots.

Do not cover the vegetables with water.

Roast for a further 30 minutes.

Remove from the oven and cover the roast with foil to prevent it from drying out.

There’s no need to baste pork as there is enough fat to keep the meat moist.