Roast pork with apple sauce

Roast pork with apple sauce

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Description

Drying the pork before you roast helps to make good crackling. Make double the quantity of apple sauce and keep in the fridge to add to yoghurt or porridge at breakfast time.  If you're looking for a meat-free Sunday lunch, try our roasted cauliflower recipe!

Preparation time: 20 minutes

Cooking time: 2 hours 30 minutes - 3 hours

Serves: 6-8

Ingredients

1 onion, peeled and cut into wedges
1 large carrot, peeled and cut into large chunks
1 celery stick, cut into three
1.5 to 2kg RSPCA Assured joint of pork, either leg, loin or shoulder, skin scored
Olive oil, for rubbing
Fine sea salt and freshly ground black pepper
3 sage leaves

For the apple sauce

500g Bramley cooking apples
25g butter
Approx 3 tbsp caster sugar

For the gravy

2 tsp plain flour
250ml pork or vegetable stock
200ml apple juice or cider

Method

Preheat the oven to 180°C/fan 160°C/gas 4.

Remove the pork from the fridge and pat the skin dry with kitchen paper.  

Leave for 30 minutes for the skin to dry and meat to come up to room temperature.

Place the onion, carrots and celery into a large roasting tin. Put the joint on top of the vegetables.

Drizzle with the olive oil and sprinkle with salt and pepper.  

 

Rub the seasoning into the scored skin.

Calculate the cooking time: 35 minutes per 500g, plus an extra 35 minutes. Roast for the calculated time.

To make the sauce

Peel, core and cut the apples into quarters.

Place in a pan with 3tbsp cold water. Bring to the boil then reduce to medium, cover and cook for six to eight minutes until the apples are soft and pulpy.

Remove from the heat and beat with a wooden spoon until the apples are smooth.  

Add the butter and enough sugar to sweeten the sauce to your liking.

Cook for a further couple of minutes until you have a smooth sauce.

 

When the pork is cooked, transfer onto a serving plate or board and rest covered with foil for 15 minutes.

Spoon off as much surface fat from the pan juices as you can.

Mash the onion, carrots and celery into the pan and place the roasting tin on the hob and reheat the juices. Stir in the flour.

Then cook very gently for two minutes, stirring, before gradually adding the stock and apple juice or cider.

Stir continuously for about five minutes or until the sauce thickens.  Strain and season with salt and pepper.

Serve the pork alongside the apple sauce and gravy with a selection of vegetables such as roast potatoes, savoy cabbage, peas and broccoli.

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