Roast pork with spicy apple sauce

Preparation Time
15 minutes

Cooking Time
115 minutes

Ingredients (serves 12)
2.5kg boned rolled loin of pork
2 tsp olive oil
1 tbs sea salt flakes
12 small (about 100g each) red apples
20g butter
40g (1/4 cup) plain flour
1/4 tsp ground cinnamon
1/4 tsp Chinese five spice
250ml (1 cup) chicken stock
125ml (1/2 cup) apple juice
125ml (1/2 cup) dry white wine
Salt & freshly ground black pepper

Preheat oven to 220°C. Use a knife to score pork rind, crossways, to the fat layer, at 2cm intervals. Place the pork, rind-side up, in a roasting pan. Brush with oil. Rub salt into cuts in rind. Roast in oven for 30 minutes or until rind crackles. Reduce temperature to 180°C. Place apples around pork. Roast for a further 1 1/4 hours. Transfer pork and apples to a serving platter. Cover with foil and set aside for 10 minutes to rest.

Strain pan juices into a heatproof jug. Melt butter in roasting pan over medium heat until foaming. Add flour, cinnamon and Chinese five spice and cook, stirring, for 2 minutes or until mixture bubbles. Gradually add pan juices, stock, apple juice and wine and cook, scraping pan with a flat-edged wooden spoon to dislodge any bits on base, for 5-6 minutes or until gravy boils. Season with salt and pepper. Strain into a heatproof jug.

Carve pork across the grain into thin slices. Serve with apples and gravy.

Note: this recipe uses rolled loin but can be interchanged with any of your favourite cuts of pork.

Receipe - courtesty