Wednesday, December 1, 2010

Pork Roast


    * 1 1/2 tbs sea salt flakes
    * 2 tsp dried fennel seeds
    * 2kg boned rolled loin of pork (see note)
    * 1 tbs olive oil
    * 10 small red Gala apples, halved lengthways

Pork and Sons      Cider gravy

    * 50g (1/3 cup) plain flour
    * 500ml (2 cups) chicken stock
    * 250ml (1 cup) apple cider

How to Prepare Pork Roast:

   1.Preheat oven to 230ºC. Combine salt and fennel in a bowl.
   2.Place the pork, rind-side up, in a roasting pan. Drizzle the oil over the rind.Rub the salt mixture over the rind and into the cuts. Roast for 45 minutes or until the rind crackles.

   3.Reduce oven temperature to 200ºC. Arrange apple around pork and roast for a further 1 hour 10 minutes or until pork is just cooked through and apple is tender.Transfer to a serving platter. Cover with foil and set aside for 10 minutes to rest.

   4.Meanwhile, to make the cider gravy, drain the juices from the pan. Place the pan over medium-high heat. Add the flour and cook, stirring, for 1 minute or until the mixture bubbles. Gradually add the stock and cider, scraping the pan with a wooden spoon to dislodge any bits that have cooked onto the base, until the mixture boils. Boil, stirring occasionally, for 8-10 minutes or until the gravy thickens.

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