Roast pork with red apples

Roast pork with red apples

Servings:	Serves 6
Calories per serving:	1114
Ready in:	2 hours, 20 minutes
Prep. time:	15 minutes
Cook time:	2 hours, 5 minutes
Difficulty:
Recipe author:	Chef
First published:	26th August 2014

Roast pork, cinnamon and apples. The perfect combination for Sunday lunch.

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

1. Check the weight of the pork for the meat cooking times
2. (25 minutes at 200° C per 500g + 25 minutes at 180° C)
3. That's 1 hour 40 minutes + 25 minutes for a 2 kg joint
4. Pat the skin dry with a paper towel and score with a very sharp knife such as a Utility knife
5. Make a paste with the oil, cinnamon and sugar and spread all over the joint
6. Our the cider into the base of the roasting tray
7. Roast for 1 hour 40 minutes, spooning the juices over the joint every 20 minutes
8. Core and quarter the apples and wedge under the pork joint
9. 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
10. 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.

See also

• A comprehensive guide to roast meat cooking times - give the time you want to carve your roast and we'll give you a timed step by step roasting guide

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