roast pork recipe

I've refined this recipe after about five attempts and it's perfect now - comes out tender and delicious...not one for those on diet though!

This is for a 1.75kg loin. For 1.5kg do 30 mins on 240c and 20 mins on 190.

ingredients:

pork loin 1.75kg (adjust cooking time relative to different sizes)
garlic - finely chopped 2 cloves
garlic - coarsley chopped 2 cloves
handful of thyme
2x small rosemary branches
salt n pepper
2x matchbox sized cut of butter sliced so you have 4x thin rectangle shapes
white wine or apple cider(the sweeter the better)
apple cider vinegar
1 apple peeled and sliced
1x small onion - coarsley chopped
chicken gravy granules
herbes de provence


make sure the fat side of the pork is dry – leave uncovered in the fridge overnight
slice loin in half (horizontally) stopping at the edge so it flaps open. fill with butter slices, rosemary, apple, garlic, salt and pepper then put the net sock back on or tie up with string. Smear garlic, thyme, rosemary and salt n pepper all over. Score the fat side with criss-crosses or just single diagonal lines. Poke bits of garlic and rosemary in holes you’ve scored all over too.

Fry the pork fat side down on a skillet pan until golden brown – no oil needed – keep skin as dry as possible and sprinkle with salt before putting in the oven to really crisp it up.

Pre-heat oven to 220-250C and roast for 30 mins

Add some apple cider vinegar and cider/chardonnay to the base of the pan – do not pour over the top as you need to keep the fat side dry.

After 30 mins on a high heat add sliced apples, garlic cloves and a whole roughly chopped onion to the pan and turn heat down to 190C and roast for a further 20-35 mins – lift the pork loin and put all the onion/garlic etc directly under it so it sits on top.

If you want to - baste regularly for the next 20 mins of stage two to keep moist. Stop basting at about 15 mins before to ensure dry crispy skin. I did it the other day without basting and it came out great – really tender.

Remove from oven and cover – leaving to settle for 10 mins.

Remove pork from the pan and put on a plate and cover. Then mash up all the leftover onion/garlic etc and stick on the hob still in the pan add water a splash of chardonnay. Boil water and add it to chicken gravy granules and stir – then add to a saucepan and stir in the pork/onion/garlic mashings, season to taste with herbe de prov, salt and pepper.

Serve with potato dauphinois or roast potatoes (I've got a great recipe for both of these too so let me know if you want me to post these up)
+ veg

well tasty