Rosemary is the classic herb for pork, and I often toss in a couple of sprigs of thyme too. Then scatter on some sliced garlic and lay the pork joint on top of it. That's it!
Let’s get started!
INGREDIENTS – leg, shoulder or loin of pork – garlic – sprigs rosemary – springs thyme
The best thing about cooking roast pork is that it is pretty much set and forget. Once you have given it that first blast of heat at a high temperature, you can turn the heat down to 375 F / 190 C and just leave it alone.