Roast pork with cider gravy

pork roast recipe

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.