Classic British Roast Pork Dinner

Step 1

Set the oven to 425°F and wait for the indicator light or beep to show it is fully heated, about 12 minutes.

Step 2

Remove the pork from the refrigerator and pat it completely dry with paper towels, pressing firmly to remove surface moisture.

Step 3

Strip the thyme and rosemary leaves from 3 sprigs of each herb and lay them on a cutting board, then mince them until the pieces are tiny, about pencil-tip size.

Step 4

Peel 4 garlic cloves and mince them until the pieces are smaller than a grain of rice.

Step 5

In a small bowl, mix together the minced herbs, minced garlic, Dijon mustard, 2 tablespoons of olive oil, and a pinch of salt and pepper until it forms a thick paste.

Step 6

Rub the herb paste all over the pork surface, working it into every crevice and covering the top and sides evenly.

Step 7

Cut the carrots lengthwise from top to root into halves, then cut each half lengthwise again into quarters about 3/8 inch thick.

Step 8

Cut the parsnips lengthwise into halves, then cut each half lengthwise again into quarters about 3/8 inch thick.

Step 9

Rinse the new potatoes and pat them dry with paper towels, leaving them whole.

Step 10

Place the pork fat-side up in a large roasting pan, then slide the pan into the hot 425°F oven.

Step 11

Roast uncovered for 20 minutes until the surface is lightly browned, about the color of caramel.

Step 12

Remove the pan from the oven and reduce the oven temperature to 350°F, then wait for the adjustment to complete, about 2 minutes.

Step 13

Toss the carrot quarters, parsnip quarters, and potatoes together in a large bowl with 2 tablespoons of olive oil, salt, and pepper until evenly coated.

Step 14

Arrange the vegetables around the pork in a single layer, spreading them toward the edges of the pan to avoid crowding under the meat.

Step 15

Scatter the remaining 2 whole thyme sprigs, 1 whole rosemary sprig, and the remaining 2 unpeeled garlic cloves over the vegetables.

Step 16

Return the pan to the 350°F oven and roast for 45 minutes until a meat thermometer inserted into the thickest part of the pork (not touching bone) reads 145°F.

Step 17

Remove the pan from the oven and carefully lift the pork onto a clean cutting board, then tent it loosely with foil and let it rest for 10 minutes.

Step 18

Leave the vegetables in the roasting pan on the stove over medium heat, then pour in the apple cider or wine, scraping the stuck-on brown bits from the bottom with a wooden spoon until they release.

Step 19

Pour in the stock, then bring the liquid to a gentle simmer and cook uncovered for 5 minutes until slightly reduced.

Step 20

Grate the whole granny smith apple on the large holes of a box grater directly into the simmering gravy, then stir gently.

Step 21

Taste the gravy and add a pinch more salt and pepper if needed, then remove the pan from heat.

Step 22

Slice the rested pork against the grain (perpendicular to the long fibers you see) into 1/2-inch-thick slices using a sharp carving knife.

Step 23

Arrange the pork slices slightly overlapping down the center of a large warm platter or serving board.

Step 24

Using a slotted spoon, pile the roasted vegetables around and under the pork slices, then pour the gravy over everything and serve immediately.