You don't need to go to England to eat like the Brits. The classic pairing of roast pork and apple sauce is a sure way to keep the whole family satisfied.
- Make Apple Sauce: Place apple, lemon juice and 1/4 cup of water in a saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Cook, stirring occasionally, for 20 to 30 minutes or until apple is very soft. Set aside for 10 minutes to cool slightly. Add sugar. Using a stick blender, blend mixture until smooth. Transfer to a bowl. Cover surface with plastic wrap. Cool completely.
- Meanwhile, melt butter in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic. Cook for 1 minute or until fragrant. Remove from heat. Transfer to a bowl. Cool 5 minutes. Add breadcrumbs, sage and egg. Season with salt and pepper. Mix well to combine.
- Preheat oven to 240C/220C fan-forced. Place a greased wire rack over a flameproof roasting pan.
- Remove string from pork. Unroll. Place on a board, skin-side down. Slice crossways through thickest part of meat, being careful not to cut the whole way through. Open out to form 1 large piece. Press stuffing over pork. Roll up to enclose stuffing. Tie with kitchen string at 3cm intervals to secure. Rub with the salt. Place on prepared wire rack. Pour enough water into pan to come 1cm up the side.
- Roast pork for 30 minutes. Reduce oven temperature to 180C/160C fan-forced. Roast for a further 40 minutes or until juices run clear when a skewer is inserted into centre of pork.
- Transfer pork to a plate. Set aside to rest.
- Place the roasting pan over high heat. Add flour. Cook, stirring, for 1 to 2 minutes or until mixture bubbles. Add wine. Stir to combine. Simmer for 1 minute. Gradually stir in stock. Cook, stirring constantly, for 5 minutes or until mixture boils and thickens. Remove from heat.
- Serve pork with apple sauce, gravy, roast pumpkin and peas.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set