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Classic English pork roast with apple sauce
Classic English pork roast with apple sauce
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Prep Time:
30 minutes
Cook Time:
110 minutes
Total Time:
140 minutes
Indulge in a traditional British meal with tender roast pork and sweet apple sauce, perfect for pleasing the whole family.
Ingredients:
  • 50g butter, chopped
  • 1 brown onion, finely chopped
  • 1 garlic clove, crushed
  • 375.00 ml fresh breadcrumbs
  • 40.00 ml chopped fresh sage leaves
  • 1 egg, lightly beaten
  • 2kg rolled pork loin
  • 4.80 gm sea salt
  • 62.50 ml plain flour
  • 82.50 gm dry white wine
  • 510.00 gm chicken style liquid stock
  • 1kg Kent pumpkin, cut into wedges, roasted, to serve
  • 500.00 ml cooked peas, to serve
  • 6 Granny Smith apples, peeled, cored, chopped
  • 65.63 gm lemon juice
  • 53.75 gm caster sugar
Instructions:
  • Prepare the Apple Sauce: Combine apples, lemon juice, and 1/4 cup of water in a saucepan over medium-high heat. Bring to a boil, then reduce the heat to low. Simmer for 20-30 minutes until the apples are very soft. Allow to cool for 10 minutes, then stir in sugar. Blend the mixture until smooth using a stick blender. Transfer to a bowl and let it cool completely, covering the surface with plastic wrap.
  • In a large frying pan over medium-high heat, melt butter until sizzling. Cook onion, stirring occasionally, until softened for about 5 minutes. Add garlic and cook until fragrant for about 1 minute. Remove from heat and transfer to a bowl. Let it cool for 5 minutes. Stir in breadcrumbs, sage, egg, salt, and pepper until thoroughly mixed.
  • Preheat your oven to 240C/220C fan-forced. Grease a wire rack and place it over a flameproof roasting pan.
  • Remove the string from the pork and unroll it with the skin-side down on a board. Carefully slice crossways through the thickest part without cutting all the way through. Open it up to create one large piece. Spread the stuffing over the pork, then roll it up to seal the stuffing inside. Secure by tying with kitchen string at 3cm intervals. Rub the pork with salt and place it on the prepared wire rack. Add water to the pan until it reaches 1cm up the side.
  • Roast pork at 220C/200C fan-forced for 30 minutes, then lower temperature to 180C/160C fan-forced and continue roasting for 40 more minutes, or until juices run clear when a skewer is inserted into the center of the pork.
  • Place the pork on a plate and let it rest.
  • Heat up the roasting pan over high heat. Sprinkle in the flour and cook, stirring, for 1 to 2 minutes until it bubbles. Pour in the wine, stir to combine, and let it simmer for 1 minute. Slowly stir in the stock and cook, stirring constantly, for 5 minutes until it boils and thickens. Remove from the heat.
  • Present the pork alongside apple sauce, savory gravy, roasted pumpkin, and tender peas.

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