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roast loin of pork with crackling and baked apples

Yields4 Servings

I was taught from a young age how to make a roast, my grandmother swore by white vinegar to give the perfect crackling to roast pork .

 1 kg loin of pork, rolled with fat on and scored (ask your butcher to do this)
 4 red apples, halved and core removed
 2 head of garlic, halved
 Rosemary sprigs
 2 tsp white vinegar
 Sea salt
cranberry gravy
 1 tsp plain flour, heaped
 1 tbsp cranberry sauce
 150 ml water
1

Preheat your oven to it’s highest temperature.

2

Place the pork in a roasting tray. Rub the vinegar all over the fat and season it well with sea salt. Add the rosemary and garlic to the tray and place in the oven.

3

After 30 minutes turn the temperature down to 180 degrees and add the apples, cook for a further 45 minutes. If you have a larger piece of pork, the rule is 45 minutes per kg after the first 30 minutes.

4

When the pork is done, place the meat on to a board to rest and remove the apples and garlic. Mop away any excess fat. Place the roasting tray on the stove on a medium heat and add the water, flour and cranberry sauce. Stir well and allow to reduce so the sauce coats the back of a spoon. If you have lumps, strain the sauce through a sieve.

5

Serve on the side or poured over the pork with the baked apples and garlic.

Nutrition Facts

Servings 4