Roast loin of pork with an apple and onion sauce

by Tristafari
We have a great pork butcher that sells free range pork that is locally farmed so I thought I'd give it a go... This is a rolled loin roasted on a bed of onions and a few apples, which are then used to make a delicious sauce.
recipe image
recipe image

ingredients

  • 1 small rolled loin of pork, about 1kg/£7
  • 5 small/4 med white onions roughly sliced (not too thin)
  • 2 cox apples (we got them from our garden!)
  • a handful of whole, peeled, garlic cloves.
  • fresh mix of herbs (a small bunch of thyme, a sprig of rosemary and a few bay leaves)
  • ground ginger
  • mixed pepper
  • salt
  • good roasting pots.

method

  • get the butcher to score the fat (or buy a better knife than we've got), heat the oven and a large lidded oven dish.
  • put the roughly sliced onions in the warmed oven dish.
  • slice the apples into 4 and remove the core (leave skin) and scatter about the dish with the onions.
  • put all the fresh herbs & the garlic in a heap in the middle then place the pork on top.
  • add a shake of ground ginger, a dash of salt and a grind of mixed pepper on top of the pork, pour about a pint/600ml of freshly boiled water around the pork (not over it!) and put it lidded in a hot oven at 170C.
  • Next, after about 20-25 mins remove the lid of the pork dish, put a baking tray in the oven above the pork to heat through and increase temp to 210C. add a tablespoon of sunflower oil and a tablespoon of butter (optional, leave out for dairy-free people). peel your potatoes and chop them into small roastie size (2" by 1" or so) and add to the butter/oil in the oven. stir well, let heat in oven for 10 mins then stir well again. *note: for the best roasties, this stirring needs to be vigorous and with a metal spoon. this causes the edges to break up nicely and should give more crispy bits. mmmm.
  • Next, heat a few tablespoons of sunflower oil in a small pan on the hob. when very hot, remove the oven dish and using a teaspoon drizzle the boiling oil over the fat on the pork and return to the hot oven.
  • After the potatoes have been roasting for a further 10 mins (20 mins total), turn the oven temp down to about 170-180C depending on your oven (keep a causal eye on the onions/apples and corners/top of the crackling.. if they start blackening/browning too fast, turn the heat down a bit or even if neccessary put the lid back on... but this isn't good for the crackling!)
  • After a further half hour remove the pork dish and gently stir the onions/apples around the base, taking care not to disturb the meat. If the water has boiled off then add another half pint of boiling water. Return to the oven. Stir the potatoes.
  • When the pork has been in the oven for 1h40 it should be all browned and the crackling crisp... remove it to a plate to stand and cover lightly with foil (pierce or carve a slice to check if it is cooked at this stage - i just slice it in half down the middle as it's for two people anyway. If NOT cooked, don't worry. put the halves back together, wrap tightly in foil and return to a very hot oven for a further 15 mins to finish it off)
  • While the pork stands/finishes off, scrape the contents of the baking dish (onions, apples, garlic, herbs and pork juices) into a small saucepan and blitz (or into a blender and blitz). A dash of balsamic vinegar works a treat here along with a tablespoonful of brown/demerara sugar. Mix thoroughly.
  • Carve the meat, serve with pots on the side and generous lashings of the onion sauce (I call it onion sauce because with only 2 apples to 5 onions, it carries hints of apple without being particularly prominent)
  • pics to follow soon... you WILL be impressed :)

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