Ingredients

  • 3kg rolled pork loin, scored
For the jus
  • 400ml veal jus
  • 25g butter
For the Apple Sauce
  • 2 apples diced
  • 1 tsp cumin ground
  • 1 tsp coriander ground
  • 1 tsp curry powder
  • Knob of butter
  • Splash of water
For the Onion rings:
  • 75g gluten self-rising flour
  • 75ml cider
  • 1 onion, peeled and sliced
To serve
  • A few sage leaves
  • Mashed potato

Method

  1. Pre heat the oven to 250°C.
  2. Place the pork into a large roasting tray and place into the oven after 30 minutes. Turn the oven down to 150°C and cook for a further 2 to 2.5 hours.
  3. For the jus, bring the veal jus to the boil and reduce the volume by half. Finish by whisking in the butter.
  4. For the apple sauce, place all of the ingredients into a pan, bring to the boil then simmer for 5 minutes. Set aside.
  5. For the onion rings, whisk together the flour and cider together with a pinch of salt. Coat the onion in the batter deep fry at 170°C until crisp and golden. Whilst the oil is still hot, place the sage leaves into the oil and deep fry until it turns crisp.
  6. To serve, slice the pork, place onto a plate with pre-prepared mash, apple sauce, onion rings and sage and drizzle over the jus.

Ingredients

  • 3kg rolled pork loin, scored
For the jus
  • 400ml veal jus
  • 25g butter
For the Apple Sauce
  • 2 apples diced
  • 1 tsp cumin ground
  • 1 tsp coriander ground
  • 1 tsp curry powder
  • Knob of butter
  • Splash of water
For the Onion rings:
  • 75g gluten self-rising flour
  • 75ml cider
  • 1 onion, peeled and sliced
To serve
  • A few sage leaves
  • Mashed potato

Method

  1. Pre heat the oven to 250°C.
  2. Place the pork into a large roasting tray and place into the oven after 30 minutes. Turn the oven down to 150°C and cook for a further 2 to 2.5 hours.
  3. For the jus, bring the veal jus to the boil and reduce the volume by half. Finish by whisking in the butter.
  4. For the apple sauce, place all of the ingredients into a pan, bring to the boil then simmer for 5 minutes. Set aside.
  5. For the onion rings, whisk together the flour and cider together with a pinch of salt. Coat the onion in the batter deep fry at 170°C until crisp and golden. Whilst the oil is still hot, place the sage leaves into the oil and deep fry until it turns crisp.
  6. To serve, slice the pork, place onto a plate with pre-prepared mash, apple sauce, onion rings and sage and drizzle over the jus.