Herb-studded roast loin of pork with apple & cider gravy

Herb-studded roast loin of pork with apple & cider gravy

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Takes 2 hrs 30 mins

Skill level

Moderately easy

Servings

Serves 6

Boneless rolled pork with the scored skin will give you lots of delicious crackling - great for Sunday lunch

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
562
protein
52.6g
carbs
11g
fat
32.8g
saturates
11.3g
fibre
2g
sugar
5.1g
salt
0.5g

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

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Recipe from bbcgoodfood.com, December 2012

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
garjacalan's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Perfect crackling, lovely tender meat and really tasty gravy. A thoroughly tasty meal.

tim212's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Had this yesterday for Sunday dinner. The meat and crackling were stunning. Also a great gravy. Really tasty meal and very popular with the family.

ffione's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Tried this yesterday, the crackling came out perfectly and the gravy was absolutely beautiful! The boyfriend was very impressed too so we'll definitely be having it again.

Questions

Tips