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AROMATIC ROAST PORK WITH
APPLES
(serves 6)
This is a lovely autumnal
recipe perfect for a hearty Sunday lunch. Buy
local East Anglian free range pork and make the
most of this season's Cambridgeshire apples.
If you seek out some local cider as well you will
have created a truly seasonal and local meal marrying
some of the region's best produce.
1. Preheat
the oven to 200ºC/400ºF/Gas Mark 6. Season the
pork with salt and pepper, if needed roll and
tie with kitchen string.
2. Heat the
olive oil in a pan and brown the loin of pork
all over. Meanwhile, pour the cider and stock
into a pan, add the cloves, crushed peppercorns,
sugar and Calvados and bring to the boil. Taste
and season with a little salt and pepper.
3. Transfer
the pork into an ovenproof dish, season with a
little more salt and pepper. Surround with the
diced apple, pour the hot wine mixture over it
and cover with foil. Roast for 20 minutes then
lower the oven temperature to 180ºC/350ºF/Gas
Mark 4 and roast, basting frequently, for a further
45 minutes.
4. Remove
the foil and return the pork to the oven for a
further 20 minutes. Lift the meat out of the dish
and leave to rest. Strain the sauce into a pan,
pressing down the apples with a spoon. Cook over
a high heat until thickened and caramelised, taste
and season with salt and pepper. Untie the meat
and carve into slices. Place on a warm serving
dish and spoon the hot sauce over.
5. Serve the
pork with a lovely mash based on good quality
floury potatoes mashed with butter and cream and
some seasoning.
Recipe
provided by www.cambridgecookeryschool.com
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