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Member recipe

Roast pork, apples, cider

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Serves 6

Wonderful for a family dinner party

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Ingredients

  • 2.25kg /4 pounds 8 ozs. Loin of pork on the bone. Rind removed.
  • One garlic clove crushed
  • 1 tsp finely chopped rosemary plus some sprigs
  • 1 large onion thickly sliced
  • 2 tbsp cider vinegar plus extra for gravy
  • 2 tbsp recurrent jelly pls extra for gravy
  • 500 ml vegetable stock
  • For the apples:
  • 50gm butter
  • 1 small onion finely chopped
  • 1 small lemon, grated zest
  • 50g fresh white breadcrumbs
  • 1 tbs finely chopped rosemary needles
  • 6 golden delicious apples

Method

    1. Make deep incisions in the pork, close to the bone. Mix together the garlic, chopped rosemary and tsp salt. Rub into the cuts and over the meat. Set aside for 20 mins.pre het oven to 220C/gas 7/fan 200c.
    2. Scatter the onion and a few sprigs of rosemary into roasting tin. put the pork on the top, skin side up, cover lightly with foil and roast with rind for 30 mins.
    3. Turn down the heat to 190C/ gas 5/ fan 170c and cook the rind for a further 30 mins and the roast. For a further hour. Remove the lid and roast uncovered for 20 mins
    4. Meanwhile prepare the apples. In a pan cook the onions in melted butter until soft for about 10 mins. Off the heat add the lemon zest, rosemary and breadcrumbs. Season well. Core the apples. Cut a line through the skin around the waist if each. Fill each apple with onion stuffing. Mix the vinegar and red current jelly off the glaze
    5. Remove the pork from the oven. Turn the heat to 200C/gas 6/fan 180C. Stand the apples round the pork and brush with a little glaze and drizzle some over apples. Return to the oven and roast with the rind also in the oven, uncovered for a further 26 mins. Baste the pork twice with the juices and brush with the remaining glaze. Test the pork by piercing with a skewer. The juices should run clear, not pink. If in doubt remove apples, keep warm, cover pork with foil and cook for 10-15 mins more.
    6. Put the pork and apples on a warmed plate, cover with foil and leave in a work place for 15 mins. Spoon off the excess fat from the tin and put the tin on stove over a medium heat. Pour in the stock. Boil for 6 mins.

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