How to Cook Pork Roast with Apples
Serves: 6-8
Preparation time: 30 mins
Cooking time: 2 hours 30 mins
Ingredients needed to make Pork Roast with Apples:
- 4-5 lb pork loin with bone, rinds discarded
- 1 large onion, thickly sliced
- 1 garlic clove, crushed
- 2 tbsp redcurrent jelly
- 2 tbsp cider vinegar
- 1 tsp fresh rosemary, chopped + few extra whole sprigs
- 500 ml vegetable stock
For the apples:
- 6 large apples, cored
- 50 gm butter
- 50 gm white breadcrumbs, fresh
- Grated rind of a lemon
- 1 small onion, finely chopped
- 1 tsp fresh rosemary, finely chopped
Cooking instructions for Pork Roast with Apples:
- Make deep slashes on the pork with a sharp knife.
- Toss the chopped rosemary, garlic and a tsp of salt together and rub the blend into the cuts and spreading the excess all over the surface of the pork.
- Set the pork aside for about half an hour and warm up your oven to 220 degrees C in the meantime.
- Spread the onions across a roasting pan and top them up with the whole rosemary sprigs.
- Place the pork over them, with the skin side facing up and cover it loosely with a sheet of aluminium foil.
- Roast the pork for half an hour before lowering the temperature to 190 degrees C.
- Continue to cook the meat for another 1 ½ hours.
- Do away with the foil and continue to roast it further for about 20 minutes.
- Meanwhile to cook the apples, melt butter in a pan and stir-fry the onions for about 10 minutes so that it softens but doesn’t caramelise.
- Remove from heat and stir in the rosemary, breadcrumbs as well as the grated rind.
- Adjust the seasoning and set aside.
- Stuff the hollowed cavity of each cored apple with several tsp of the above filling and set them aside.
- Whisk the jelly and vinegar together in a small bowl to form a uniform mixture for glaze and set aside.
- Remove the roasted meat from the oven and set the temperature of the oven 200 degrees C.
- Arrange the apples around the meat and baste the latter with the glaze.
- Pour some of it over the apples too and return the pan to the oven to cook, uncovered, for another 20 minutes.
- Brush the meat twice with the juices running out of it and once with the vinegar-jelly mixture in the middle of the cooking.
- Insert a skewer to check the doneness of the pork; if the juices run clear then the pork is ready.
- Remove from oven and set aside for about 15 minutes to cool slightly.
- Meanwhile, heat the cooking liquid in a saucepan along with vegetable stock and bring it to a boil.
- Continue to do so for about 5 minutes, adjust the seasonings and pour it into a serving bowl.
- Carve out slices from the pork and serve alongside the baked apples and prepared sauce.
Image credit: Wikimedia Commons
