Roast Wicks Manor pork with all the trimmings

Posted: 01/03/2019

Nothing beats a delicious roast dinner of succulent Wicks Manor pork accompanied by crispy roasties, seasonal vegetables and gravy. 

Serves 6-8


2kg Wicks Manor pork loin joint
Rapeseed oil for rubbing
Salt and freshly-ground black pepper

For the apple sauce
500g Bramley apples
25g butter
3 tbsp caster sugar


  1. 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.
  2. Score the skin of the pork with a very sharp knife and place in a roasting tin.
  3. Rub the dry skin with oil and season well, rubbing the seasoning into the skin.
  4. Transfer to the oven and roast for 30 minutes per 500g . For a 2kg loin, this works out as 2 hours .
  5. Whilst the meat is roasting, make the apple sauce.
  6. 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.
  7. 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.
  8. 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.
  9. Skim the surface fat off the roasting juices in the tin and discard.
  10. 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. 
  11. Using a sharp knife, remove the crackling from the meat and cut into pieces. 
  12. Carve the pork into thin slices and serve with the crackling, apple sauce , gravy and vegetables of

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