For the roast pork loin:
2 large onions, sliced
2 thyme sprigs
2kg Andarl Farm boned and rolled Velvet Pork loin
1 tbsp sunflower oil, plus extra for greasing
Salt and black pepper
For the cider and mustard gravy:
3 tbsp plain flour
400ml chicken stock
2 tsp wholegrain mustard
2 tsp apple sauce
½ tsp Worcestershire sauce
Mashed potato Peas
- Preheat the oven to 220 ̊C/200 ̊C fan/gas mark 7. Lightly grease a roasting tin with oil, then place the onions and thyme sprigs in a pile in the centre of the tin and place the pork loin on top.
- Pat the skin of the pork dry with kitchen paper. Rub the sunflower oil and a large pinch of salt into the skin.
- Roast for 20 minutes, then reduce the heat to 190 ̊C/170 ̊C fan/gas mark 5. Roast for one hour and 30 minutes longer or until the juices run clear and the skin is golden and nearly crisp.
- Using a small sharp knife, remove the crackling from the pork. Use a pair of scissors to snip the crackling into long, thin strips. Place in a single layer on a baking tray lined with baking paper and place in the oven to crisp up for about 6-8 minutes until golden and crisp all over, turning halfway through.
- Meanwhile, transfer the pork to a plate or board, tent with foil and set aside to rest for 15 minutes.
- Place the roasting tin over a medium heat on the hob and spoon out all but two tablespoons of the fat. Add the butter and allow to melt, then add the flour and cook for 2-3 minutes, stirring.
- Gradually pour in the cider and stock and bring to the boil. Reduce the heat and simmer until the sauce is thickened and reduced by about one-third, stirring frequently. Stir in the mustard, apple sauce and Worcestershire sauce, then season to taste. Strain through a sieve into a warm serving jug.
- Slice the pork and serve with the crackling, the gravy, roasted parsnips, mashed potato and some peas.
451kcals, 19.6g fat (7g saturated), 8.5g carbs (5.2g sugars), 54.7g protein, 0.1g fibre, 0.307g sodium