What makes a roast the best is as much about who its shared with as how its cooked. This pork recipe is easy to master and even easier to serve.
- Preheat oven to 220C/200C fan-forced. Place a greased wire rack in a large flameproof roasting pan.
- Place rosemary and thyme on wire rack. Place pork, rind-side up, onto herbs. Pat rind dry with paper towel. Rub all over with oil. Sprinkle with salt.
- Roast for 20 minutes. Reduce heat to 180C/160C fan-forced. Roast for a further 1 1/2 hours or until rind is crisp and crackled and pork is just cooked through. Transfer pork to a plate. Cover loosely with foil. Set aside for 10 minutes to rest.
- Meanwhile make Chunky Apple and Sage Sauce: Place apple, sugar, vinegar and 2 tablespoons water in a medium saucepan over medium heat. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 5 minutes. Stir in sage. Simmer for 5 minutes or until sauce is thick.
- Remove wire rack from roasting pan. Strain juices from roasting pan into a small jug. Skim fat from pan juices, returning 1 1/2 tablespoons fat to roasting pan. Discard remaining fat. Place pan over high heat. Add flour. Cook, stirring, for 2 to 3 minutes or until bubbling and golden. Combine stock, vinegar and reserved pan juices in a jug. Slowly add mixture to pan, stirring constantly. Cook, stirring, for 4 to 5 minutes or until bubbling and thickened.
- Thinly slice pork. Serve with gravy and apple sauce.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set