Nothing beats a delicious roast dinner of succulent Wicks Manor pork accompanied by crispy roasties, seasonal vegetables and gravy.
2kg Wicks Manor pork loin joint
Rapeseed oil for rubbing
Salt and freshly-ground black pepper
For the apple sauce
500g Bramley apples
3 tbsp caster sugar
- Prior to cooking, unwrap the pork loin, pat dry with kitchen roll and leave out to come to room temperature for one hour.
Preheat the oven to 180’C / fan 170’C.
- Score the skin of the pork with a very sharp knife and place in a roasting tin.
- Rub the dry skin with oil and season well, rubbing the seasoning into the skin.
- Transfer to the oven and roast for 30 minutes per 500g . For a 2kg loin, this works out as 2 hours .
- Whilst the meat is roasting, make the apple sauce.
- Peel and core and cut the apples into quarters. Put into a pan with 3 tbsp of water. Bring to a simmer, cover and cook for 6-8 minutes or until the apple is soft, stirring intermittently.
- Mix in the butter and sugar and continue cooking gently for another couple of minutes until the sauce thickens slightly. Remove from the heat and spoon into a serving bowl.
- Once the pork is cooked, remove from the oven, transfer to a plate and cover with foil to rest for 30 minutes whilst you make the gravy.
- Skim the surface fat off the roasting juices in the tin and discard.
- Put the roasting tin on the hob to reheat the juices, remove from the heat and whisk in the flour. Return the tin to the hob and cook gently for a couple of minutes before gradually adding the stock, whisking as you go until it thickens. Simmer for a few minutes more and season to taste. Pour into a jug and keep warm.
- Using a sharp knife, remove the crackling from the meat and cut into pieces.
- Carve the pork into thin slices and serve with the crackling, apple sauce , gravy and vegetables of
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