Roast pork with chunky apple and sage sauce

Recipes / Meat

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.

Recipe «Roast pork with chunky apple and sage sauce» presented in category Recipes / Meat, to prepare this dish you will need no more 2:00 minutes. To make this dish at home by prescription from the author Gomer would need: 3 sprigs fresh rosemary, 3 sprigs fresh thyme, 1.5kg boneless pork leg roast, 1 tbsp extra virgin olive oil, 1 tbsp sea salt , 2 tbsp plain flour, 1 cup Massel chicken style liquid stock, 1 tbsp apple cider vinegar , 3 granny smith apples, peeled, cored, diced, 2 tbsp caster sugar, 1 tbsp apple cider vinegar, 1 tbsp fresh sage leaves, chopped.

Ingredients:

  • 3 sprigs fresh rosemary 
  • 3 sprigs fresh thyme 
  • 1.5kg boneless pork leg roast 
  • 1 tbsp extra virgin olive oil 
  • 1 tbsp sea salt 
  • 2 tbsp plain flour 
  • 1 cup Massel chicken style liquid stock 
  • 1 tbsp apple cider vinegar 
  • 3 granny smith apples, peeled, cored, diced 
  • 2 tbsp caster sugar 
  • 1 tbsp apple cider vinegar 
  • 1 tbsp fresh sage leaves, chopped 

Instructions

  1. Preheat oven to 220C/200C fan-forced. Place a greased wire rack in a large flameproof roasting pan.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Thinly slice pork. Serve with gravy and apple sauce.