Roast pork with glazed apples
1.1-1.3 kg pork - boneless loin joint
50g unsalted butter
2 red onions, each cut into 8 wedges
15g or so of fresh rosemary
250ml Balsamic vinegar
6 small eating apples (I use Cox’s Orange pippins or Braeburn), cored and halved
100ml red wine
Preheat the oven to 180°C, gas mark 4. Weigh the joint to calculate the cooking time (I cook it at 35 mins per 500g plus 35 mins) then season with freshly ground black pepper.Heat a large frying pan to smoking point, add the meat and seal on all sides for 3-4 minutes, until golden brown, then transfer to a roasting tin.
In the same pan, meltthe butter then add the onion and rosemary. Saute for 5 minutes until the onion has softened slightly, then tip into the roasting tin and pour over half the vinegar. Make sure the meat is wel lcoated. Place in the oven and cook for the calculated time, stirring the onions occasionally and basting the pork.
Forty minutes before the pork is ready, add the apple halves to the tin and pour the remaining vinegar over. When the apples are tender and the pork is thoroughly cooked with no pink meat, remove the joint from the roasting tin and allow to stand for 10 minutes before carving. Place the apples in a serving dish, cover with kitchen foil and keep warm until ready to serve.
Stir the wine into the juices in the tin and simmer for 3-4 minutes over a medium heat. Serve the pork with the apples and a little juice, with creamed mashed potatoes and lightly sautéed courgettes.
1.1-1.3 kg pork - boneless loin joint
50g unsalted butter
2 red onions, each cut into 8 wedges
15g or so of fresh rosemary
250ml Balsamic vinegar
6 small eating apples (I use Cox’s Orange pippins or Braeburn), cored and halved
100ml red wine
Preheat the oven to 180°C, gas mark 4. Weigh the joint to calculate the cooking time (I cook it at 35 mins per 500g plus 35 mins) then season with freshly ground black pepper.Heat a large frying pan to smoking point, add the meat and seal on all sides for 3-4 minutes, until golden brown, then transfer to a roasting tin.
In the same pan, meltthe butter then add the onion and rosemary. Saute for 5 minutes until the onion has softened slightly, then tip into the roasting tin and pour over half the vinegar. Make sure the meat is wel lcoated. Place in the oven and cook for the calculated time, stirring the onions occasionally and basting the pork.
Forty minutes before the pork is ready, add the apple halves to the tin and pour the remaining vinegar over. When the apples are tender and the pork is thoroughly cooked with no pink meat, remove the joint from the roasting tin and allow to stand for 10 minutes before carving. Place the apples in a serving dish, cover with kitchen foil and keep warm until ready to serve.
Stir the wine into the juices in the tin and simmer for 3-4 minutes over a medium heat. Serve the pork with the apples and a little juice, with creamed mashed potatoes and lightly sautéed courgettes.
