Roast Pork With Apples, Cider Vinegar & Rosemary  Roast Pork With Apples, Cider Vinegar & Rosemary 12439 roast pork with apples cider vinegar rosemary

Roast Pork With Apples, Cider Vinegar & Rosemary

Posted on

recipe image  Roast Pork With Apples, Cider Vinegar & Rosemary c87b30e77932ab958f8cd2d93d8a5b6f l


  • 2–2.25kg/4lb 8oz–5lb loin of pork on the bone, rind eliminated
  • 1 garlic clove, crushed
  • 1 tsp finely chopped contemporary rosemary, plus a pair of extra complete sprigs
  • 1large onion, thickly sliced
  • 2 tbsp cider vinegar, plus extra for gravy
  • 2 tbsp redcurrant jelly, plus extra for gravy
  • 500ml vegetable stock

For the apples

  • 50g butter
  • 1small onion, finely chopped
  • 1small lemon, grated zest
  • 50g contemporary white breadcrumb
  • 1 tsp finely chopped contemporary rosemary needles
  • 6good-sized apples, preferably Golden Scrumptious


  • STEP 1

    Fabricate some deep incisions within the pork, shut to the bone. Combine together the garlic, chopped rosemary and 1 teaspoon salt. Rub into the cuts, spreading any extra over the meat. Effect aside for 20 minutes. In the meantime, preheat the oven to 220C/gas 7/fan 200C.

  • STEP 2

    Scatter the onion and a pair of sprigs of rosemary true into a roasting tin. Effect the pork on top, skinned aspect up, duvet tightly with foil and roast with the rind for 30 minutes.

  • STEP 3

    Turn down the warmth to 190C/gas 5/fan 170C and cook the rind for one more 30 minutes and the roast for one more hour.

  • STEP 4

    Opt the foil and roast uncovered for 20 minutes.

  • STEP 5

    In the meantime, prepare the apples. In a pan melt the butter and cook the onion gently till detached but not browned, about 10 minutes. Off the warmth, add the lemon zest, breadcrumbs and rosemary. Season well. Core the apples. Slit back a line thru the skin all spherical the waist of every. Own every apple with onion stuffing. Combine the vinegar and redcurrant jelly for the glaze.

  • STEP 6

    Opt the pork from the oven. Turn the warmth to 200C/gas 6/fan 180C. Stand the apples around the pork, brush the pork with a small bit glaze and drizzle a small bit over the apples. Return to the oven and roast with the rind also within the oven, uncovered, for one more 20-25 minutes. Baste the pork twice with the juices and brush once with any final glaze. Test the pork by piercing within the centre with a skewer. The juices can have confidence to jog obvious, not pink. If uncertain, capture away the apples, retain heat, duvet the pork with foil and cook for 10-15 minutes extra.

  • STEP 7

    Effect the pork and apples on a warmed plate, duvet with foil and lumber away in a heat plot for 15 minutes. Spoon off the extra plump from the tin and establish the tin on the range over a medium-excessive heat. Pour within the stock. Boil vigorously for five-6 minutes. Model and season, including a small bit jelly and/or cider vinegar to taste. Tension true into a gravy boat. Inspire the pork and apples with the crackling, garnished with rosemary.

Recipe from Factual Food magazine, January 2003

Study More

Leave a Reply

Your email address will not be published. Required fields are marked *