ROAST PORK LOIN WITH APPLE GRAVY

Serves 4-6

 

Leave pork uncovered in the fridge overnight or a
few hours prior to cooking for the best crackling results.
 

INGREDIENTS

Pork

1.5kg rolled pork loin (skin on)

2 apples (cored, cut into large chunks lengthways)

2 carrots (quartered, cut lengthways)

10 peeled cloves of garlic

1 large brown onion (cut into large chunks)

tsp fennel seeds (toasted & lightly crushed)

oil

2 tbs butter

gravox (optional)

Mashed potato

4-6 large potatoes

1 cup of milk

tbs butter

 

Lemon & Parsley  Green Beans

500 green beans (topped and tailed)

juice of 1 lemon

EVOO (Extra Virgin Olive Oil)

chopped flat leaf parsley

METHOD

Preheat oven to 220 degrees.

 

Remove pork from the fridge 30 minutes prior to cooking. Rub butter, fennel seeds and plenty of salt into the pork skin.

In a roasting pan, make a bed of  apple, carrot and onion for the pork loin. Place pork on top, add half a cup of water and a glug of oil to the pan. Cook for 20 minutes and then drop temperature to 180 degrees.

Check crackling after an hour. If not crispy enough, increase temperature again to 220 degrees and cook for a further 20 minutes otherwise leave temp at 180 degrees for the final 20 mins.

Remove pork from the pan and cover loosely with alfoil to rest while you make the gravy. Place the roasting pan on a low heat. Drain off some of the excess fat firstly if you wish. Remove carrots & onion, leaving the apple pieces and garlic in the pan. Now just make the gravy as you normally would using gravox.

While pork is cooking, boil potatoes until tender. Drain water and mash with milk, butter, salt & pepper in the saucepan over a low heat so it doesn’t go cold. Steam or blanche beans. Serve warm dressed with the EVOO, lemon juice & parsley just before serving. If you dress with the lemon juice too early, the beans will turn brown on the cut ends.

 

Slice the pork and serve with the mash, beans, carrots, onion & gravy.