Herb-studded roast loin of pork with apple & cider gravy

EATS & DRINKS

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Ingredients

  • 1.8kg piece of rolled and tied pork loin with the skin scored
  • 2 garlic cloves, sliced into thin slivers
  • small bunch rosemary , broken into small sprigs
  • 3 bay leaves, torn
  • 1 onion, roughly chopped
  • 1 large carrot, chopped
  • 1 Bramley apple, peeled, quartered, cored and roughly sliced
  • 1 tbsp sunflower oil
  • 2 tbsp plain flour
  • 100ml good quality cider
  • 500ml vegetable or chicken stock

Method

  1. If you have time, rub salt in the pork skin 2 hours before cooking and leave it uncovered in the fridge. Heat the oven to 230C/210C fan/gas 8. Turn the pork rind-side down and with a small knife make about 6 deep incisions along the meat. Poke a sliver of garlic, a piece of rosemary and bay in each incision and turn the pork the right way up. If you didn’t salt the pork earlier salt the skin now.
  2. Mix the carrot, onion and apple and scatter along the middle…

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