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.

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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
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