Roast pork with roast apples

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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 or vegetable 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. Turn the pork rind-side down and use a small knife to make about six deep incisions in the meat. Poke a sliver of garlic, a spring of rosemary and a piece of bay leaf in each incision, then turn the pork the right way up. If you didn’t salt the skin earlier, do so now.
4. 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.
5. 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. 

6. 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.
7. 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.
8. 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.
9. 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.

 

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