Herbed roast loin of pork on a bed of pan fried leeks, served with fondant potatoes, apple crisps and a cider jus

Ruby Rodgers

Ruby Rodgers from Folkestone school for girls in Shepway 2019 finalist

I love roast pork, and this is a really good value cut that cooks quickly and stays moist. My fondant potatoes are my mum’s favourite, and the apple crisps add texture. Leeks are an underused vegetable, but they are tasty and full of flavour.


- Pre heat oven to 200*C
- Pat dry pork loin and prick all over with fork, then coat with rice bran oil and cover with Italian seasoning, garlic salt and salt and pepper
- Heat a small amount of rice bran oil in a cast iron pan and then add pork on high heat
- Whilst the pork is sealing, peel potatoes and cut into cylinders, adding these to further pan with heated goose fat, again on high heat
- Core apples and place on baking tray lined with baking paper after brushing both sides with butter and cinnamon
- Seal all sides of both potatoes and pork in pans by turning each on rotation
- Add enough chicken stock to potato pan to cover up to approximately 1/4 to 1/2 way, then add butter to this and transfer to oven
- Transfer pork pan to oven also
- Cook both pork and potatoes for approximately 13 minutes, then turn potatoes and remove pork from oven and check temperature.
- Cover and leave pork to rest
- De glaze pork pan with cider and apple cider vinegar. Leave to reduce on low heat
- Thinly slice leeks and cook in a pan on a medium heat with pre heated rice bran oil, seasoning with salt and pepper
- Remove leeks when soft, but still green, and transfer to plate, adding small amount of lemon juice to keep colour
- Slice pork and place 2-3 slices on top of leeks
- Remove potatoes and apple crisps from oven and plate these
- Add small amount of potato stock to jus
- Serve with jus in small jug to add to taste


Loin of pork (450g will feed 3-4 people)
2 small potatoes
1/2 a leek
1/2 an apple
Approx 200ml chicken stock
Sea salt and freshly ground pepper
2 tsp Italian seasoning
1/2 tsp garlic salt
2 tbsp rice bran oil
2 tbsp goose fat
1 tbsp salted butter
1/2 cup cider
1 tsp apple cider vinegar
1 tsp cinnamon