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Roast Pork Loin

Roast Pork Loin with herby apple sauce

Roast pork loin makes an excellent alternative to turkey for Christmas lunch. Served here with a simple herby apple sauce

Course Main
Cuisine British
Keyword apple, Pork
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Resting time 2 hours
Servings 3
Author Fiona Maclean

Ingredients

  • 800 gram Pork Loin joint (boneless)
  • 2 tablespoons olive oil
  • 1 medium onion
  • 2 medium carrots
  • 2 sticks celery
  • 2 bay leaves
  • 2 cloves garlic
  • 1 sprig rosemary

Apple Sauce

  • 1 large cooking apple
  • 1 tablespoon butter
  • 1 banana shallot
  • 1 tablespoon herb jelly (I used mixed herb)1
  • 2 tablespoons water

Instructions

  1. At least 2 hours before you are ready to cook, take the pork out of the fridge, remove any wrapping and score along the skin into the fat right through to the meat.

  2. Pat the meat dry with kitchen paper or a clean teatowel and then rub it with plenty of salt.

  3. Cover with a cloth and leave somewhere cool (preferably not in the fridge)

  4. When you are ready to cook pre heat the oven to 220c

  5. Peel and trim your vegetables. Slice the carrots and celery into batons and the onion into segments.

  6. Season well with salt and pepper and then mix with the olive oil

  7. Lay the vegetables out over the base of a roasting tin

  8. Wipe any moisture from the pork and then use slithers of garlic, bay and bits from the sprig of rosemary to insert into the meat. Season with a little more salt and pepper

  9. Put the pork on top of the vegetables and baste with a little more olive oil

  10. Put in the oven and cook for 25 minutes

  11. Take the meat out and baste it with any fat that has been rendered into the pan. Turn the oven down to 170 and return the meat to cook for a further 40-50 minutes

  12. Peel and core the apple then cut it into 1cm chunks

  13. Melt the butter in a small pan and add the finely chopped shallot. Cook for 15 minutes over a low heat till translucent and soft

  14. Put herb jelly into the saucepan and add the apple. Add a little water and bring the mixture to a gentle simmer. Cook until the apple is soft and starting to fall apart adding more water if necessary. Season with salt and pepper and serve.

  15. Check the pork regularly and baste with the cooking juices.

  16. Once the meat has reached 145F/60C internal temperature, remove from the oven and put on a warm plate covered with a foil blanket to rest. You can use the vegetables and juices to make gravy

  17. Serve with roast potatoes, gravy and vegetables of your choice.