Rollade met Jus (Dutch Rolled Pork Roast with Gravy)

• 900 g Pork loin roast boneless, rolled and tied
• 1 tbsp Sunflower oil
• 2 tbsp Mustard
• 3 cloves Garlic
• 2 sprigs Fresh rosemary
• 4 sprigs Fresh thyme
• ½ tsp Black pepper
• 1 ½ tsp Fine sea salt
• 400 ml Chicken stock
• 1 ½ tbsp Cornflour
• 3 tbsp Water

1. Heat the oven to 190°C (375°F). Pat the pork dry, then rub all over with the sunflower oil and mustard. Peel and crush the garlic, strip the rosemary and thyme leaves, then mix with the black pepper and fine sea salt and press onto the pork.
2. Set the pork in a roasting pan and roast for 55 to 65 minutes, turning the pan once, until the outside is well browned and a thermometer reads 63°C (145°F) in the thickest part. If the pan looks dry at any point, splash in a little of the chicken stock to prevent the juices catching. Transfer the pork to a board and rest loosely covered for 15 minutes.
3. Pour off any excess fat from the roasting pan, leaving the browned bits and juices behind. Set the pan over a low heat on the hob, add the remaining chicken stock, and scrape up the sticky bits as it comes to a gentle simmer. Simmer for 3 to 5 minutes to concentrate the flavour.
4. In a small bowl, whisk the cornflour with the water until smooth. Whisk the slurry into the simmering pan juices and cook for 1 to 2 minutes until the gravy thickens and turns glossy. Slice the pork and serve with the gravy spooned over.

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