Roast pork with roast apples

Serves 6-8
Salt and black pepper
1.8kg rolled and tied pork loin, skin scored
2 garlic cloves, thinly sliced
small bunch of Rosemary, broken into small sprigs
3 bay leaves, torn
1 large carrot, chopped
1 onion, roughly chopped
1 Bramley apple, peeled, quartered, cored and roughly sliced
1 tbsp sunflower oil
2 tbsp plain flour
100ml good-quality cider
500ml chicken stock
  1. If you have time, rub some salt in the pork skin two hours before cooking and leave it uncovered in the fridge.
  2. Preheat the oven to 230 ̊C/210 ̊C fan/gas 8.
  3. Scatter the carrot, onion and apple along the middle of a shallow roasting tray to make a bed for the pork. Sit the pork on top and rub the skin with the oil.
  4. Place the pork in the oven for 15 minutes, then turn the heat down to 180 ̊C/160 ̊C fan/gas mark 4 and continue to roast for one hour and 30 minutes. If you don’t have brilliant crackling after this time, turn the heat back up and check every five minutes until the skin has crackled.
  5. Remove the pork from the roasting tray and transfer to a board to rest. Pour off all
    but about two tablespoons of fat from the tray. If your tray is robust enough, place it
    over a medium-high heat; if not, scrape the contents into a shallow saucepan and place
    that on the heat instead.
  6. Stir in the flour and cook until you have a mushy, dark amber paste. Add the cider and
    bubble down to a thick paste again. Pour in the stock and simmer everything for 8-10
    minutes until thick.
  7. Strain the sauce into a clean saucepan, pushing as much of the puree as you can
    through the sieve. Simmer again and season to taste.
  8. Using a serrated knife, carve the pork loin into thick slices with crackling attached. Serve with your favourite vegetables and the apple and cider gravy.

Note: vegetable stock can be used as an alternative to chicken stock, if you wish.

Per serving: 385kcals, 16g fat (5.2g saturated), 8.2g carbs (4.8g sugars), 48.9g protein, 0.8g fibre, 0.402g sodium