Roast pork loin with mustard and cider gravy
Tender roasted Irish pork loin, with a homemade mustard and cider gravy for a touch of sweetness. Ideal served with roasted root vegetables and Mash Direct mashed potato.
Per serving 451kcals, 19.6g fat (7g saturated), 8.5g carbs (5.2g sugars), 54.7g protein,0.1g fibre, 0.307g sodium
1 hour and 30 minutes
|2tsp apple sauce|
|2tsp wholegrain mustard|
|400ml chicken stock|
|3 tbsp plain flour|
|Salt and black pepper|
|1 tbsp sunflower oil, plus extra for greasing|
|2kg pork loin , boned and rolled|
|2 thyme sprigs|
|2 large onions, sliced|
|1/2 tsp Worcestershire sauce|
1.Preheat the oven to 220̊C/200̊C fan/gas mark 7. Lightly grease a roasting tin with oil, then heap the onions and thyme sprigs in a pile in the centre of the tin and place the pork loin on top.
2.Pat the skin of the pork dry with kitchen paper. Rub the sunflower oil and a large pinch of salt into the skin.
3.Roast for 20 minutes, then reduce the heat to 190̊C/170̊C fan/gas mark 5. Roast for one hour and 30 minutes longer or until the juices run clear and the pork skin is golden and nearly crisp.
4.Using a small sharp knife, remove the crackling from the pork. Use a pair of scissors to snip the crackling into long, thin strips. Place in a single layer on a baking tray lined with baking paper and place in the oven to crisp up for about 6-8 minutes until golden and crisp all over, turning halfway through.
5.Meanwhile, transfer the pork to a plate or board, tent with foil and set aside to rest for 15 minutes.
6.Place the roasting tin over a medium heat on the hob and spoon out all but two tablespoons of the fat. Add the butter and allow to melt, then add the flour and cook for 2-3 minutes, stirring.
7.Graduallywhiskin the cider and stock and bring to the boil. Reduce the heat and simmer until the sauce is thickened and reduced by about one-third, stirring frequently. Stir in the mustard, apple sauce and Worcestershire sauce, then season to taste. Strain through a sieve into a warm serving jug.
8.Slice the pork and serve with the crackling, the gravy, potato croquettes or gratin and some roasted root vegetables.
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