Roast Pork with Apple Sauce
1.6kg/3½lb boned rolled loin of pork
olive oil to rub
1kg/2¼lb cooking (green) apples, peeled, cored and chopped
2 tbsp sugar
ground cinnamon to dust
1 tbsp plain (all-purpose) flour
300ml/½ pint/1¼ cups hot chicken stock
300ml/½ pint/1¼ cups cider
salt and ground black pepper
roast potatoes and vegetables to serve
1 Score the pork skin, sprinkle with plenty of salt and leave at room temperature for 1 hour.
2 Preheat the oven to 220°C/425°F/Gas 7.
3 Wipe the salt off the pork skin, rub with oil and sprinkle with more salt. Place the pork in a roasting pan, skin-side up, and roast in the oven for 30 minutes. Reduce the oven temperature to 190°C/375°F/Gas 5 and roast for 1½ hours or until cooked.
4 Meanwhile, put the apples in a pan with the sugar and 2 tbsp water. Cover with a tight-fitting lid and cook over a low heat until just soft. Dust with cinnamon and set aside.
5 Remove the pork from the pan and set aside to rest. Skim off most of the fat, leaving about 1 tbsp and stir in the flour and then the hot stock and cider. Bring to the boil and boil hard for 2–3 minutes. Season and pour the gravy into a jug.
6 Carve the pork and serve with the apple sauce, gravy, some roast potatoes and vegetables.
|Roast Pork with Apple Sauce|