Serves 6
1.8kg piece of rolled and tied pork loin with the skin scored
2 garlic clove, sliced into thin slivers
small bunch rosemary, broken into small sprigs
3 bay leaf, torn
1 onion, (I like to use a red one ) roughly chopped
1 large carrot, chopped
1 Bramley apple, peeled, quartered, cored and roughly sliced
1 tbsp (sunflower) oil
2 tbsp plain flour
100ml good quality cider
500ml vegetable or chicken stockMethod:
1. If you have time, rub salt in the pork skin 2 hours before cooking and leave it uncovered in the fridge. Heat the oven to 230C/210C fan/gas 8. 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 didn’t salt the pork earlier salt the skin now.
2. 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. 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 don’t have brilliant crackling turn the heat up again and check every 5 mins until the skin has crackled.
3. 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. 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 puréed apple as you can through the sieve. Simmer again and season to taste.
4. 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.
Original recipe idea from here
Get the table ready for your guests - don't forget the flowers!
Hope you may enjoy this recipe suggestion soon
All the best Jan
20 comments:
...looks good!
Perfect timing for me. We rarely have a roast on a Sunday, instead preferring it during the week. It looks delicious.
mmmm I can smell it from here
How delicious this looks! The gravy is very unique and a healthy alternative.
Yummy ♥
I thought the almond milk might be a bit for both. If I have a tougher meat, I sometimes soak it in milk or vinegar to tenderize it. The roast has my mouth watering
I love dogs and don't remember a time I didn't have at least one. There are advantages of living rural.
Have a blessed week.
what a meal! I've never tried celeriac.
The best thing is thw roast Potatoes.
One of son is made about roast chicken but this one is new and really interesting for me .
Loved the details of method.
Thank you for sharing. Loved the flowers too .
Best wishes for each step you take dear
It looks good to me.
There's nothing like a pork roast, Jan, and this one with apple cider gravy looks delicious! So moist and tender. This can be a good Christmas dinner sometime. :)
Have a nice week, Jan.
~Sheri
Adding flowers for a place setting...Perfect!
Hello, looks delicious. Reminds me of a meal my mom made back when I was kid. Thanks for sharing! Enjoy your day!
It looks so tasty !!
Greetings
this looks so good!!! and you are so good, you know i would do potatoes!!!
Hi Jan,
I have just been looking through the delicious recipes that you have been featuring. Roast celeriac sounds like a nice change. Congratulations to you both on the 21st anniversary to when you both met. Sarah x
This sounds and looks so good.
This looks a tasty meal and what a tasty gravy. Definitely will do this soon for the family.
Jenny S
Hi Jan,
Yum! One of our favourite meals roast pork with crackling and yours looks very good also.
Hope you are enjoying the week
Hugs
Carolyn
I really love roast pork and this looks delicious! :)
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