I cooked a very nice loin of pork at the weekend.
Like most times I roast a joint, for the final hour I added chopped vegetable, though this time I also added apple, well it was pork.
Those may look sausages under the joint, but they are in fact carrots. By placing carrots under the pork, it adds flavour and stops the joint “steaming” in its juices and roast more evenly. Just in case you were wondering you can eat the carrots, but I add them to the gravy.