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Roast Pork with Apple
By Andy | August 8, 2009
Roast Pork with Apple
Serves 6 to 8
Prep time : 10 minutes
Cooking time : 2 hours 40 minutes
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Ingredients
3kg joint of pork leg.
1/4 cup olive oil.
1 tablespoon sea salt.
6 desiree potatoes, quartered.
6 spring onions, trimmed.
1 tablespoon rosemary, leaves chopped.
4 apples.
1 1/2 tablespoons brandy.
2 tablespoons plain flour.
1 3/4 cups vegetable stock.
Method
Preheat oven to 250 C.
Rub 2 tablespoon of olive oil into the rind, then sprinkle over the sea salt and rub in well.
Place pork in roasting pan and bake for 20 minutes.
In a large bowl place potatoes, onions, rosemary and remaining oil and stir to coat.
Reduce oven to 180 C.
Continue to bake pork for 40 minutes, then remove and baste with pan juices.
Arrange vegetables around pork and return to the oven for a further 60 minutes.
Quarter the apples, and remove cores.
Remove pork and vegetables from oven and baste with pan juices.
Place apple pieces around pork and roast for a further 30 to 40 minutes, until pork is just cooked.
Remove pork to a board and cover loosely with foil. Allow to rest for at least 15 minutes.
Even out the vegetables and apple pieces left in the pan and return to the oven for a further 10 minutes at 220 C.
Remove to a plate.
Pour off the excess fat from the roasting pan and place over a medium heat.
Add brandy and scrape the bottom of the pan of any sediment.
Add flour and cook, stirring continuously for 1 minute.
Remove from the heat and stir in the stock.
Return pan to the heat and cook, stirring until the gravy comes to the boil and thickens.
Serving
Slice pork and serve with vegetables, apple and gravy.
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