Herb-studded roast loin of pork with apple & cider gravy
Boneless rolled pork with the scored skin will give you lots of delicious crackling - great for Sunday lunch
Difficulty and servings
Serves 6
Preparation and cooking times
Takes 2 hrs 30 mins
- If you have time, rub salt in the pork skin 2 hours before cooking and leave it uncovered in the fridge. Heat the oven to 230C/210C fan/gas 8. Turn the pork rind-side down and with a small knife make about 6 deep incisions along the meat. Poke a sliver of garlic, a piece of rosemary and bay in each incision and turn the pork the right way up. If you didn't salt the pork earlier salt the skin now.
- Mix the carrot, onion and apple and scatter along the middle of a shallow roasting tray to make a bed for the pork to sit on. Sit the pork on the vegetables and rub the skin with the oil. Place the pork in the oven and leave for 15 mins then turn the heat down to 180C/160C fan/gas 4 and continue to roast for 1hr 30 mins. If after this time you don't have brilliant crackling turn the heat up again and check every 5 mins until the skin has crackled.
- Remove the pork from the roasting tray to a board to rest and pour off all but about 2 tbsp of fat from the tray. If your tray is robust enough to go on the heat then do so, if not scrape the contents into a shallow saucepan and place on the heat. Stir the flour in with the veg and cook until you have a mushy, dark amber paste then splash in the cider and bubble down to a thick paste again. Pour in the stock and simmer everything for 8-10 mins until you have thickened gravy. Strain the sauce into another saucepan pushing as much puréed apple as you can through the sieve. Simmer again and season to taste.
- Carve the pork loin with crackling attached into slices using a serrated knife and serve with your favourite vegetables and the apple and cider gravy.
PER SERVING
562 kcalories, protein 52.6g, carbohydrate 11.0g, fat 32.8 g, saturated fat 11.3g, fibre 2.0g, sugar 5.1g, salt 0.5 g
Recipe from bbcgoodfood.com, December 2012.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/2806662/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- 1.8kg piece of rolled and tied pork loin with the skin scored
- 2 garlic cloves , sliced into thin slivers
- small bunch rosemary , broken into small sprigs
- 3 bay leaves , torn
- 1 onion , roughly chopped
- 1 large carrot , chopped
- 1 Bramley apple , peeled, quartered, cored and roughly sliced
- 1 tbsp sunflower oil
- 2 tbsp plain flour
- 100ml good quality cider
- 500ml vegetable or chicken stock
Buy ingredients
Search Good Food
Trim your spuds, fry whole, then simmer with stock, rosemary, thyme and lemon to create a perfectly tender side dish
0
ratings
Mulled red cabbage with clementines
Skip the red wine and mull your veg with mixed spice, brown sugar and an orange studded with cloves
0
ratings
Difficulty and servings
Serves 6
Preparation and cooking times
Takes 2 hrs 30 mins
Ingredients
- 1.8kg piece of rolled and tied pork loin with the skin scored
- 2 garlic cloves , sliced into thin slivers
- small bunch rosemary , broken into small sprigs
- 3 bay leaves , torn
- 1 onion , roughly chopped
- 1 large carrot , chopped
- 1 Bramley apple , peeled, quartered, cored and roughly sliced
- 1 tbsp sunflower oil
- 2 tbsp plain flour
- 100ml good quality cider
- 500ml vegetable or chicken stock
PER SERVING
562 kcalories, protein 52.6g, carbohydrate 11.0g, fat 32.8 g, saturated fat 11.3g, fibre 2.0g, sugar 5.1g, salt 0.5 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
17 December 2012
Ffion rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
17 December 2012
tim212 rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.