Roasted Pork Loin Joint with Butternut Squash, Leek & Carrots

Good Morning Guys!
It’s been a rough night but I am super excited as I am about to cook Lapin Rôti today or simply said a french roasted rabbit.:-) You’ll see the recipe in my next week’s blog.
So today’s recipe is definitely a must during the Christmas period – Roasted Pork Loin Joint with Butternut Squash, Leek and Carrots.

Mummy’s Fast & Easy

I use a casserole but it can be prepared in a baking tray covered with aluminium foil.
The accent in this recipe is the pork, obviously, so it is important to season it well before placing it in the casserole. I think a few garlic cloves and some tarragon really go well with it.
As to the veggies – just cut them roughly into big chunks. This is how I like them because you can actually see and taste them.:) Don’t worry that they won’t cook properly. Everything’s going to be ‘melted’ in the end(it takes about 4 hours, more or less).
I used 1kg pork loin joint and together with the veggies it could barely fit into the casserole.
So make sure your pork loin is not too big!:)
And here’s what you need.

Mummy’s Fast & Easy

  • 1kg/2lbs pork loin joint
  • 1 medium butternut squash, cut into big chunks
  • 2-3 carrots, roughly cut into big chunks
  • 2-3 leeks, cut into big chunks
  • 4-5 garlic cloves
  • a few peppercorns
  • 2-3 bay leaves
  • 2tbsp dried tarragon
  • salt

Mummy’s Fast & Easy


1.Make small cuts in the pork and stuff them with the garlic cloves – around 4-5. Add a couple of peppercorns.
2.Rub the pork with the dried tarragon.
3.Season with salt.
4.In a casserole, place the veggies.
5.Season them with some salt.
6.Add the pork. Place the bay leaves.
7.Cook in the oven at 190°C/374°F for about 4 hours or until ready.


Tip: When choosing the pork, pick one wit some fat on it. It will melt away and make the meat juicier.