Roast Loin of Pork with Butter Baked Apples & Cider Gravy

On Sunday I made the most delicious Pork Roast I have EVER COOKED!!! Okay, so it’s the first and only pork roast I have ever cooked, i’m just getting tired of saying that! Everything with me is a “first” and an “experiment” BUT, somehow this experiment actually WORKED, and the pork roast was so good I just had to post the recipe!

For those of you who haven’t read some of my other sunday posts, I have been attempting to make different kinds of roast dinners on Sundays, and have so far messed up both roast beef dinners by over-cooking them (so they’re dry and tough). So I could only imagine how my roast pork would turn out!

I did quite a bit of research online beforehand this time, to make sure I didn’t make the same mistakes, and found out a few helpful secrets to roasting pork, which are: low temperatures, long cooking times, and using a meat thermometer (which is absolutely essential!) I did have one, lurking in one of my cupboard somewhere, but I have never been able to figure the thing out, and so I was reluctant to use it. However, I knew I just had to suck it up and learn if I was ever going to make a good roast of any kind, and I did it!!! I cooked the pork to the perfect temperature, and It was SO simple, I felt really silly for not using one a lot sooner!

The only thing I would have changed, was using a pork roast with more fat on it. In America they trim the cut up so much, that it’s impossible to get crackling (which is the best part of the pork roast!) My brothers and sisters and I would always hover as my Mum carved it so we could steal the crackling. Next time I buy a pork roast, I think I am going to find a butchers to see if they have one that’s less trimmed, but this one is still good- and much healthier to eat too!

Directions:
Preheat the oven to 425degF. Using a large knife, score the pork skin, if any, at 1-4 inch intervals, cutting through the skin but not right through the fat. This stops the skin from shrinking and turns it into crackling.

Brush the pork with oil and sprinkle generously with salt. Rub the oil and salt into the skin. Transfer to a roasting pan, and put in the oven. Roast for 30 minutes.

Then reduce the oven temperature to 375degF and roast for a further 2 hours until the meat is cooked through and the skin has crackled. Insert a meat thermometer

It should register 150degF within a few seconds, but after leaving it in there for 5 minutes or so, the temperature needs to reach the recommended 160degF. Do not let the meat thermometer touch a bone, because you will get an inaccurate reading.

Transfer to a platter or chopping board, and tent with tin foil while you make the gravy.
Tip off as much of the fat as possible from the roasting pan, keeping all of the meat juices underneath the fat. Put the roasting pan over a high heat, add the flour and stir well into a mix.

Cook, stirring constantly with a wooden spoon until the flour has turned brown. Remove from the heat, then add the cider and stock. Stir quickly, then mix with a meal whisk. Return to the heat and bring to a boil, beating all the time. Reduce the heat and simmer for 2 minutes. Add salt and pepper to taste then transfer to a sauce boat.

Serve the carved pork and gravy with hot buttery baked apples:

Ingredients for the apples:
6 large, tart red apples
4 Tbsp unsalted butter
2 Tbsp freshly chopped sage
1 garlic clove, crushed
2 Tbsp brown sugar
2/3 cup hard cider/apple juice
freshly ground black pepper

Directions
Remove the cores from the apples using an apple corer
Score a ring around the middle of each apple (vertically) using a sharp knife to stop the apples from bursting as they cook. Put the butter, sage, garlic and sugar in a bowl
(I omitted the sage because I’m not a big fan of it).
Beat with a wooden spoon to mix, adding freshly ground black pepper to taste.

Spoon into the apples
Sprinkle a little more brown sugar on top, and pour the cider/apple juice into the bottom of the pan Then bake at 375degF for 30 minutes until soft all the way through, but still keeping their shape
I LOVE this recipe!! Apples are such a classic accompaniment to pork, and having buttery baked whole apples is just perfect. They’re super easy (throw them in the oven with the roast during the last 1/2 hour of cooking), and they look beautiful, and taste delicious!!

I am so glad I finally cooked a delicious sunday roast after a few failed attempts. I invited my two brother in laws and sister in law over for dinner, and everyone at the table was just awkwardly silent during the meal, which in the Christensen family means: “this meal is really good!” I’m glad I dug out my meat thermometer too, because I will probably never cook a roast without it from now on!!

Now i’m excited to cook a beef roast on sunday with the thermometer to see if I can finally master that! Until then, have a great week every one!!

Love, Sarah