Roast pork with red apples: Difference between revisions
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| (25 minutes at 200° C per 500g + 25 minutes at 180° C) | | (25 minutes at 200° C per 500g + 25 minutes at 180° C) | ||
| That's 1 hour 40 minutes + 25 minutes for a 2 kg joint | | That's 1 hour 40 minutes + 25 minutes for a 2 kg joint | ||
| Pat the skin dry with a [[Paper towel|paper towel]] and score with a very sharp knife such as a [[ | | Pat the skin dry with a [[Paper towel|paper towel]] and score with a very sharp knife such as a [[Utility knife]] | ||
| Make a paste with the [[Oil|oil]], [[Cinnamon|cinnamon]] and [[Sugar|sugar]] and spread all over the joint | | Make a paste with the [[Oil|oil]], [[Cinnamon|cinnamon]] and [[Sugar|sugar]] and spread all over the joint | ||
| Our the [[Cider|cider]] into the base of the [[Roasting tray|roasting tray]] | | Our the [[Cider|cider]] into the base of the [[Roasting tray|roasting tray]] | ||
Revision as of 10:38, 26 August 2014
| Roast pork with red apples | |
|---|---|
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| Servings: | Serves 6 |
| Ready in: | 2 hours, 20 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 2 hours, 5 minutes |
| Difficulty: | 
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Roast pork, cinnamon and apples. The perfect combination for Sunday lunch.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 kg boneless leg of pork
- Handful of fresh sage leaves
- 1 tablespoon vegetable oil
- ¼ teaspoon freshly grond cinnamon powder. A coffee grinder is good for this
- 2 tablespoon Demerara sugar, jaggery or brown sugar
- 568 ml (1 pint) of dry cider
- 3 red skinned eating apples
Mise en place
- preheat the oven to 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour]
Method
- Check the weight of the pork for the meat cooking times
- (25 minutes at 200° C per 500g + 25 minutes at 180° C)
- That's 1 hour 40 minutes + 25 minutes for a 2 kg joint
- Pat the skin dry with a paper towel and score with a very sharp knife such as a Utility knife
- Make a paste with the oil, cinnamon and sugar and spread all over the joint
- Our the cider into the base of the roasting tray
- Roast for 1 hour 40 minutes, spooning the juices over the joint every 20 minutes
- Core and quarter the apples and wedge under the pork joint
- Spoon the juices over the meat for the final time, reduce the oven temperature to 180° C (350° F - gas 4), [fan oven 160° C] and roast for a further 25 minutes until the pork is properly cooked
- remove from the oven, cover with tin foil and allow to rest for 10 minutes before carving and serving
Serving suggestions
Serve with roast potatoes, boiled carrots and a gravy of your choice.