Recipe: Traditional Roast Pork with Apple Sauce, Roast Potatoes and Gravy

Recipe contains Alcohol

Roast Pork:

• 2.2kg rolled, boneless pork tenderloin joint, skin scored
• 1 tbsp sea salt

Apple Sauce:

• 3 bramley apples, peeled and diced
• Juice of half a lemon
• 6 tbsps caster sugar

Roast Potatoes:

• 6 medium floury potatoes, peeled and chopped into large chunks
• 1-2 tbsps vegetable oil.

Gravy:

• 150ml cider
• 300ml chicken stock
• 2 tbsps cornflour mixed with 4 tbsps cold water

To Serve:

• Steamed vegetables, such as carrots, broccoli and green beans

*Allergens highlighted in bold

Preheat the oven to CircoRoast 170°C.

Place a wire rack in a universal pan and lay the pork join on top.

Rub the salt into the fat and place in the oven on CircoTherm 170C. Insert the meat probe into the thickest part of the meat and cook with medium added steam until the internal temperature of the pork reaches 63°C (about 2 hours).

Meanwhile, place the apples, lemon juice and caster sugar in a baking dish and mix together. Place in the oven on a lower shelf for 40-50 minutes, until the apples are soft. Stir together and remove from the oven.

Place the potatoes in a pan of cold water and bring to the boil. Simmer for 12-14 minutes, until the potatoes are tender. Drain the potatoes in a colander and give them a good shake to rough up the edges.

Approximately 45 minutes before the pork is ready, toss the cooked potatoes in the melted duck fat and place on the wire rack around the pork. Cook with the pork for 20 minutes, then change the oven setting to 200°C CircoRoast with low added steam and cook for the remaining 20-25 minutes (increasing the temperature will help the potatoes and crackling on the pork to crisp up).

When the pork is cooked, remove from the oven and transfer to a warm serving plate. Cover with foil and allow to rest for 10 minutes. Pour the pork juices from the tin into a saucepan. Allow the potatoes to continue to cook in the oven for the final 10 minutes whilst the pork is resting.

Add the cider to the meat juices and boil for 5 minutes until reduced by half.

Add the stock and bring back to the boil. Slowly pour in the cornflour and water mixture whilst stirring until the gravy has thickened. Give it a little taste and add a little salt and pepper if required.

Slice up the roast pork and the crackling and serve with the apple sauce, roast potatoes and some steamed vegetables. Serve with the warm gravy.