Nothing nicer than perfectly cooked roast pork with crackling, apple sauce and stuffing. I have also made a cider gravy but you can omit the cider and use vegetable or chicken stock instead.
Total time: 2 hours
Our tip: Leftover pork makes delicious sandwiches served with apples and stuffing.
- 2 kg pork tenderloin (or roast pork cut)
- 2 pinches seasoning (approx)
- 2 white onion (peeled and cut in half)
- 3 sprigs fresh thyme (or 2tsp dried)
- 1 tblsp plain flour (heaped)
- 300 mls cider
- 300 mls vegetable stock
- Preheat oven to 350ºF / 180ºC / gas mark 4 / moderate
- Prepare the pork roast by removing from the oven 30 minutes before roasting.
- Using a sharp knife, cut or score into the rind every 1.5cms (about a finger width). Do not cut into the meat.
- Rub in the seasoning into the surface of the pork, making sure to enter the cuts.
- Place the onions in the roasting tin, cover with the thyme. Neatly place the pork on top.
- Place in the preheated oven for 2 hours or 40 minutes per Kg and 40 minutes extra.
- Baste throughout the time of cooking.
- Remove from the oven, wrap in foil and keep warm. In the mean time make the gravy by:
- Adding the flour to the roasting tin, stirring into meat sediments. Carefully add cider and stock. Stir continuously.
- Place on the hot hob to thicken and cook the gravy. Keep stirring especially into the corners which tend to burn.
- Strain to make a pleasant smooth gravy. Taste and season as required.
- Remove crackling from the pork, slice the pork and crackling, serve with apple sauce, stuffing and root vegetables.