Roast Pork with apple sauce and seasonal veggies
A true British classic and just perfect for Autumn. If you'd like to use cider in this dish, you might be interested to know you can now buy alcohol free cider! See below for cooking times based on the size of your joint.
- 1.25 kg pork loin on the bone
- 1 dash salt
- 1 onions organic, peeled, quartered
- 700 g mixed root veg organic, carrots, sweet potatoes, beetroot, parsnips
- 900 g potatoes organic, Desiree, Kind Edward, Maris Piper, peeled
- 500 g apples organic
- 25 g butter organic
- 3 tsp brown sugar organic, fairtrade
- 1 tbsp plain flour organic
- 200 ml dry cider or apple juice, organic
- 200 ml vegetable stock organic
- Pre-heat the oven to 240°C/475°F/gas mark 9
- Using the point of a sharp knife, score the skin of the pork. Cut vertical lines a finger width apart about halfway through the fat beneath the skin. This is to allow the heat to penetrate the fat and bubble up through the cuts to baste the meat as it is cooking. Dry the skin and rub some salt into the cuts. For good crackling the skin must be dry.
- Place the onion in the roasting dish and the pork on top of the onion wedges, skin side up.
- Put the tin in the oven on a high shelf for 25 minutes, then turn the heat down to 190°C/375°F/gas mark 5 and cook according to the size of your joint (see below)
- Peel the root vegetables and cut them into pieces about 4cm². Place in a roasting tray, drizzle with vegetable oil and roast for 50 minutes with the meat until they are browned and crisp.
- Cut the potatoes into egg size. Bring a pan of lightly salted water to the boil and simmer for 8 - 10 minutes. Drain through a colander and leave them to cool. Give the colander a shake to roughen the edges of the potatoes, this helps the fat to stick and makes them more crispy.
To make the apple sauce
- Cut the apples into quarters, peel, core then slice them and put into a pan with 3 tablespoons of cold water.
- Bring to a boil, then reduce the heat to medium, cover with a lid and cook for 6 - 8 minutes until the apples are soft.
- Take the apples off the heat and beat them with a wooden spoon until they are smooth. Stir in the butter and sugar. If the sauce is too thin, put it back on the heat and stir gently until it thickens. Transfer to a serving bowl.
50 minutes before eating
- Put the potatoes in a separate roasting tin. Drain off some of the meat fat from the joint and use this to coat the potatoes. Place the tray in the oven with the meat. Check on the root veg and turn them over in the oil.
30 minutes before eating
- Check the pork is cooked (see not below). Remove it from the oven, cover with tin foil and leave it to rest for 30 minutes. Turn the heat up to 220°C/425°F/gas mark 7 to help crisp off the potatoes.
15 minutes before eating
- Place the meat on a carving dish. Place the roasting tin over a medium heat and heat the meat juices then sprinkle in the flour and stir with a wooden spoon until you have a paste. Gradually add the cider and stock stirring all the time with a balloon whisk until it is simmering and the gravy is smooth. Taste and season with salt and pepper if necessary. Strain it into a warmed jug.
5 minutes before eating
- Steam the broccoli for 5 minutes until tender
- Carve the meat. Remove the roasted vegetables and potatoes from the oven and serve everything together with the gravy and apple sauce and crackling!
Cooking Times for Pork 25 minutes at 240°C/475°F/gas mark 9, then 35 minutes per 450g at 190°C/375°F/gas mark 5 plus resting time of 20 - 30 minutes. Is the pork cooked? The juices should run clear when you stick a skewer into the joint. A better way is to check the internal temperature of the joint with a meat thermometer. 71°C/160°F for medium 75°C/170°F for well done. Crackling Rescue Tip If the crackling is not crispy enough, cut it off the meat and place it on a baking sheet in the oven for about 15 minutes at 220°C/425°F/gas mark 7. You can do this whilst the meat is resting.
Calories: 542kcal | Carbohydrates: 80g | Protein: 26g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 70mg | Sodium: 287mg | Potassium: 1981mg | Fiber: 14g | Sugar: 29g | Vitamin A: 29650IU | Vitamin C: 87.5mg | Calcium: 110mg | Iron: 2.9mg