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1kg (2lb) loin of pork, rind and most of the fat removed, boned and rolled
450g (1lb) potatoes, halved
2 onions, sliced
2 tsps chopped fresh oregano
225g (8oz) broad beans, frozen or fresh and podded
2 celery stalks, sliced
1x400g (14oz) tin chopped tomatoes
Leaf salad, to serve
- Preheat the oven to 180°C/350°F/gas 4.
- Spray the oil over the base of heavy-based pan and fry the pork until brown all over.
- Toss together the potatoes, onions, oregano, broad beans and celery. Oil a baking dish and spread the potato mix at the bottom, then spoon over the tinned tomatoes and their juice. Set the pork on top and cook in the over for 1 hour, 20 minutes.
- Remove the backing dish from the oven set the pork aside, cover the meat with foil and allow to rest. Slice the pork and serve with the vegetables, sauce and leaf salad.
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