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

Name: Herb-studded roast loin of pork with apple & cider gravy
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 2 kgs rolled and tied pork loin with the skin scored; 2 garlic cloves, sliced into thin slivers; 1 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 Tbsps plain flour; 100 milliliters good quality cider; 500 milliliters vegetable or chicken stock

Herb-studded roast loin of pork with apple & cider gravy could be just the dairy free recipe you've been looking for. This recipe makes 6 servings with 493 calories, 70g of protein, and 16g of fat each. This recipe covers 34% of your daily requirements of vitamins and minerals. Head to the store and pick up cider, onion, carrot, and a few other things to make it today. It works best as a main course, and is done in about 2 hours and 30 minutes.

Instructions

If you have time, rub salt in the pork skin 2 hours before cooking and leave it uncovered in the fridge.

Ingredients you will need

Pork

Salt

Dry Seasoning Rub

Heat the oven to 230C/210C fan/gas

Equipment you will use

Oven

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 didnt salt the pork earlier salt the skin now.

Ingredients you will need

Rosemary

Garlic

Meat

Pork

Beef

Salt

Equipment you will use

Knife

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.

Ingredients you will need

Vegetable

Carrot

Apple

Onion

Pork

Cooking Oil

Dry Seasoning Rub

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 dont have brilliant crackling turn the heat up again and check every 5 mins until the skin has crackled.

Ingredients you will need

Pork

Equipment you will use

Oven

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.

Ingredients you will need

Cider

All Purpose Flour

Pork

Equipment you will use

Sauce Pan

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 pured apple as you can through the sieve. Simmer again and season to taste.

Ingredients you will need

Apple

Gravy

Sauce

Stock

Equipment you will use

Sauce Pan

Sieve

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.

Ingredients you will need

Vegetable

Pork Loin