Pork Roast With Vegetables - cooking recipe

Ingredients

2 3/4 lbs boneless pork leg (fresh ham), without rind
1-2 tbsp mustard
2 sprigs sage
2 sprigs thyme
2 sprigs rosemary
3 stems parsley
None None kitchen twine
1 1/4-1 2/3 cup vegetable stock
2 1/4 lbs new potatoes
1 lb small carrots, peeled, with some of the green left on
3 tbsp olive oil
1 bunch spring onions, chopped into halves or thirds
1 cup sour cream

Preparation

Preheat the oven to 325\u00b0F. Coat the pork with the mustard and then with the mixed herbs. Tie the pork up with kitchen twine and put it on a roasting pan with a drip tray. Pour the stock over the pork and roast for 1 1/2 hours, basting every so often. Add the potatoes to the tray after half an hour and the carrots after 1 hour, drizzling in the olive oil. Add the spring onions after 1 hour 15 mins.
Check for desired doneness with a meat thermometer. Remove the meat from oven and allow to rest before slicing, while keeping the vegetables warm. Serve the meat on a platter with the vegetables.