Roast pork with apples and cider

Готовим Meat Roast pork with apples and cider

After this sensational roast they'll raise a toast to the host with the most (you!).

Lables: High protein Low carb Lower gi Egg free Fish free Gluten free Lactose free Milk free Peanut free Shellfish free Tree nut free Wheat free
  1. Preheat oven to 220°C/200°C fan-forced. Pat pork rind dry with paper towel. Using a sharp knife, score rind. Place pork in a large, flameproof baking dish. Rub all over with oil, then salt. Roast for 25 minutes or until rind is golden and crackled.
  2. Reduce oven temperature to 180°C/160°C fan-forced. Place eschalots around pork. Add cider, garlic, stock and fennel seeds. Season with pepper. Roast, covered, for 2 hours 30 minutes. Remove cover. Add apples. Roast for 20 to 30 minutes or until apples are just tender.
  3. Transfer pork, eschalots and apples to a plate. Cover loosely with foil. Place baking dish with pan juices over high heat. Bring to the boil. Reduce heat to medium. Simmer for 5 minutes or until sauce thickens slightly. Slice pork. Serve with eschalots, apple and sauce.

If you liked the recipe "Roast pork with apples and cider", tell your friends about it!

2.3kg boneless pork leg roast
2 tbsp olive oil
1 tbsp sea salt flakes
500g eschalots, peeled
355ml apple cider
2 garlic cloves, crushed
1 cup Massel chicken style liquid stock
1 tsp fennel seeds
3 large pink lady or jazz apples, cut into thick wedges

Adv

Autors
Preparation time
15
Cooking time
3:45
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Meat
Posted by

Rate the recipe Roast pork with apples and cider

total votes: 1

You may need it

View product

Mixing Bowl Set

Check price
Hurry up
View product

Surface Utensil Holder

Check price
Hurry up
View product

Cutting Board Set

Check price
Hurry up

No comments