#Slide1 #Slide2 #Slide3 #Slide4 #Slide5
20 December 2012,23:20 by

Posted in

Rate this Article:

 Print Hits: 1,429


Serves :

Preparation Time :
45 minutes

Cooking Time :
2 hours 30 minutes

Preparation Method :

  • Score the pork rind all over with a sharp knife. Rub with the butter, then sprinkle with coarse salt.
  • Place the rosemary on a rack in a roasting tin, put the pork on top and roast at 180°C (350°F) mark 4 for 2 hours.
  • Season the apples to taste inside and make a shallow cut through the skin around the apples about one third of the way down.
  • Place in a tin or dish and baste with some of the fat from the pork. Cook on a lower shelf for the last 30 minutes of the cooking time.
  • Keep the pork warm on a rack. Drain off most of the fat from the roasting tin, leaving the meat juices. Stir in the wine, if using, loosening the sediment at the bottom of the pan.
  • Boil until almost completely evaporated. Stir in the stock and boil for 2-3 minutes. Strain into a sauceboat.
  • Arrange the apples around the pork, garnish with watercress and serve accompanied by the gravy.


  • 1.6 kg loin of pork
  • 40 grams butter
  • Coarse salt
  • Fresh rosemary sprig
  • 6 large Cox's Orange Pippin apples, cored
  • Salt and pepper
  • 150 ml dry white wine (optional)
  • 150 ml chicken stock
  • Fresh watercress sprigs, to garnish

What's new @ lekhafoods.com

Review www.lekhafoods.com on alexa.com
 Leave a Comment 

Hi...You've decided to leave a comment. That's fantastic! Please keep in mind that comments are moderated and rel="nofollow" is in use. So, please do not use a spammy keyword or a domain as your name, or it will be deleted. Let's have a personal and meaningful conversation instead. Thanks for dropping by...

(required - not published)


©Copyright 2012, lekhafoods, All Rights Reserved

Engineered by ZITIMA