Slow Cooked Pork with Baked Apples and Fried Sage
This delicious Slow Cooked Pork with Baked Apples and Fried Sage is roasted for an hour and a half and is served with a creamy Calvados sauce!
Ingredients
- 2k rolled pork loin 8 boned
- 1 tbs sea salt
- 6 english apples, cored
- 1 tsp mixed spice
- 50g butter
- 50g soft brown sugar
- 18 large sage leaves
- Veg oil for frying
Sauce:
- 400ml veal jus
- 50ml calvados
- 25g butter
- 15ml double cream
- Salt and pepper
- To serve mash, butter double cream
Method
Pre heat the oven to 230c
Place the pork into a large roasting tray, sprinkle over the salt and place into the oven. After 30 minutes turn the oven down to 150c and cook for a further hour, take out and rest for 20 minutes.
Place the apples into a small pan with the butter and sugar. Sprinkle with mixed spice heat until caramelised and roast in the oven for 15 minutes.
Bring the jus and calvados to the boil and then reduce by half. Finish with butter and cream, season. Deep fry the sage leaves at 170c for 30 seconds, drain and sprinkle with salt.
To serve slice the pork, pop onto a plate with a dollop of mash and apple, sprinkle over sage and drizzle over the sauce.
Ingredients
- 2k rolled pork loin 8 boned
- 1 tbs sea salt
- 6 english apples, cored
- 1 tsp mixed spice
- 50g butter
- 50g soft brown sugar
- 18 large sage leaves
- Veg oil for frying
Sauce:
- 400ml veal jus
- 50ml calvados
- 25g butter
- 15ml double cream
- Salt and pepper
- To serve mash, butter double cream
Method
Pre heat the oven to 230c
Place the pork into a large roasting tray, sprinkle over the salt and place into the oven. After 30 minutes turn the oven down to 150c and cook for a further hour, take out and rest for 20 minutes.
Place the apples into a small pan with the butter and sugar. Sprinkle with mixed spice heat until caramelised and roast in the oven for 15 minutes.
Bring the jus and calvados to the boil and then reduce by half. Finish with butter and cream, season. Deep fry the sage leaves at 170c for 30 seconds, drain and sprinkle with salt.
To serve slice the pork, pop onto a plate with a dollop of mash and apple, sprinkle over sage and drizzle over the sauce.
