Roast pork with apples, cider vinegar & rosemary

Roast pork with apples, cider vinegar & rosemary

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

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


Serves 6 - 8
A no-nonsense, comforting roast with real crackling - it's deceptively simple to make

Nutrition and extra info


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
Save to My Good Food
Please sign in or register to save recipes.


  • 2–2¼kg/4lb 8oz–5lb loin of pork on the bone, rind removed



    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 1 garlic clove, crushed
  • 1 tsp finely chopped fresh rosemary, plus a few extra whole sprigs



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 large onion, thickly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tbsp cider vinegar, plus extra for gravy
  • 2 tbsp redcurrant jelly, plus extra for gravy



    These shiny little berries grow low on bushes, hanging from the branches like rows of miniature…

  • 500ml vegetable stock

For the apples

  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 small onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 small lemon, grated zest



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 50g fresh white breadcrumb
  • 1 tsp finely chopped fresh rosemary needles



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 6 good-sized apples, preferably Golden Delicious



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
12th Sep, 2011
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
9th Jan, 2011
lovely and moist, add more glaze though!
22nd Jun, 2009
Absolutely brilliant!
25th Apr, 2009
Superb recipe! Very impressive without too much fuss.
15th Apr, 2009
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
25th Jan, 2009
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.
15th Dec, 2008
great recipe. made it for friends, very tasty will definately make again.
27th Feb, 2008
Cooked this Roast Pork recipe for last Sunday's dinner. Absolutely wonderful, full of flavour, will definitely be making this again.
2nd Feb, 2008
Fantastic dish. The apples were so tasty with the pork and gravy. I'm going to make more apples next time!!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?