Roast pork with apples, cider vinegar & rosemary

Roast pork with apples, cider vinegar & rosemary

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(13 ratings)

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Cooking time

Prep: 30 mins Cook: 2 hrs, 30 mins Plus 15 minutes resting

Skill level

Easy

Servings

Serves 6 - 8

A no-nonsense, comforting roast with real crackling - it's deceptively simple to make

Nutrition and extra info

Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

Ingredients

  • 2–2¼kg/4lb 8oz–5lb loin of pork on the bone, rind removed
  • 1 garlic clove, crushed
  • 1 tsp finely chopped fresh rosemary, plus a few extra whole sprigs
  • 1 large onion, thickly sliced
  • 2 tbsp cider vinegar, plus extra for gravy
  • 2 tbsp redcurrant jelly, plus extra for gravy
  • 500ml vegetable stock

For the apples

  • 50g butter
  • 1 small onion, finely chopped
  • 1 small lemon, grated zest
  • 50g fresh white breadcrumbs
  • 1 tsp finely chopped fresh rosemary needles
  • 6 good-sized apples, preferably Golden Delicious

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Method

  1. Make some deep incisions in the pork, close to the bone. Mix together the garlic, chopped rosemary and 1 teaspoon salt. Rub into the cuts, spreading any extra over the meat. Set aside for 20 minutes. Meanwhile, preheat the oven to 220C/gas 7/fan 200C.
  2. Scatter the onion and a few sprigs of rosemary into a roasting tin. Put the pork on top, skinned side up, cover tightly with foil and roast with the rind for 30 minutes.
  3. Turn down the heat to 190C/gas 5/fan 170C and cook the rind for a further 30 minutes and the roast for a further hour.
  4. Remove the foil and roast uncovered for 20 minutes.
  5. Meanwhile, prepare the apples. In a pan melt the butter and cook the onion gently until soft but not browned, about 10 minutes. Off the heat, add the lemon zest, breadcrumbs and rosemary. Season well. Core the apples. Cut a line through the skin all round the waist of each. Fill each apple with onion stuffing. Mix the vinegar and redcurrant jelly for the glaze.
  6. Remove the pork from the oven. Turn the heat to 200C/gas 6/fan 180C. Stand the apples around the pork, brush the pork with a little glaze and drizzle a little over the apples. Return to the oven and roast with the rind also in the oven, uncovered, for a further 20-25 minutes. Baste the pork twice with the juices and brush once with any remaining glaze. Test the pork by piercing in the centre with a skewer. The juices should run clear, not pink. If in doubt, remove the apples, keep warm, cover the pork with foil and cook for 10-15 minutes more.
  7. Put the pork and apples on a warmed plate, cover with foil and leave in a warm place for 15 minutes. Spoon off the excess fat from the tin and put the tin on the stove over a medium-high heat. Pour in the stock. Boil vigorously for 5-6 minutes. Taste and season, adding a little jelly and/or cider vinegar to taste. Strain into a gravy boat. Serve the pork and apples with the crackling, garnished with rosemary.

Recipe from Good Food magazine, January 2003

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Comments

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kat9893's picture
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Enjoyed by the whole family! Again it was a little confusing with the rind, where to put it and whether to cover it with foil. I found it should be put in a separate dish and uncovered.

katieburr1's picture
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Made this today it was scrummy. Was a little confused with step 2 and what to do with the rind, I put it on a separate baking tray and I think this was the right thing to do, it was lovely And crispy and the meat was covered with the dark juices. Really nice. Will make again for Christmas.

katieburr1's picture
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Made this today it was scrummy. Was a little confused with step 2 and what to do with the rind, I put it on a separate baking tray and I think this was the right thing to do, it was lovely And crispy and the meat was covered with the dark juices. Really nice. Will make again for Christmas.

trinilou's picture

made this for a family meal of 9 people all plates came back clean nothing left,will be makinh again

dstledger's picture

I love this site and am an avid reader of BBC GF and always come here when I'm looking for inspiration for something to cook. My only niggle is that whenever I print out a recipe from the web site, as I've just tried to do with this one, the ingredients list doesn't print out. I have to copy and paste the ingredients into a word document and print it off separately. I've just also tried to convert the page to a PDF document but again no ingredients. Is it just me? Where am I going wrong? Can your IT team advise/help?

yellowbird's picture

wonderful recipe.......very tasty, will cokk it again!! Love it.

michellesmith9's picture
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Really delicious twist on roast pork, scored 9.5 with the family. I simplified the recipe a bit rather than stuffing the apples I just cooked them down with the onions & cider with a splash of white wine vinegar as a sauce, everyone loved it. I also increased the garlic and rosemary inserted into the meat at the start too. So I'd recommend and you can afford to use artistic licence

mialommi's picture

Sounds like a great alternative to serve at the Finnish Christmas table!

jennifleur's picture
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A bit time consuming (as opposed to bunging meat in and leaving it for hours!) but utterly worth it... the meat was delicious and the apples complimented it perfectly. It all disappeared! Served to 6 hungry adults, and a little spare for sandwiches... I am a happy bunny!

suedebloke's picture
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lovely and moist, add more glaze though!

spinchin's picture
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Absolutely brilliant!

skellylass's picture
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Superb recipe! Very impressive without too much fuss.

xanthevisram's picture
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Very tasty recipe... but it was a little confusing when talking about the crackling. Same baking tray? Different baking tray? Point 2 could have been a little clearer

jeanettea's picture
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Had to use pork shoulder for this and was still amazing. I cooked it in a clay pot which kept the meat very tender and moist.

toffeebonbon's picture
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great recipe. made it for friends, very tasty will definately make again.

sandeem's picture

Cooked this Roast Pork recipe for last Sunday's dinner. Absolutely wonderful, full of flavour, will definitely be making this again.

sonyak24's picture
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Fantastic dish. The apples were so tasty with the pork and gravy. I'm going to make more apples next time!!

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