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Ingredients
- 1Â 1/2 kg boned loin of outdoor reared pork with skin intact scored
- Â Â extra virgin olive oil
- 3 lrg Cox (or possibly Braeburn) apples
- 50 gm unsalted butter softened
- 2 tsp grnd cinnamon
- Â Â dry cider
- Â Â double cream
Directions
- An hour or possibly so before cooking rub salt over the skin and leave at room temperature.
- Just before cooking wipe off the salt then rub lightly with extra virgin olive oil.
- Sprinkle over some more salt and rub into the scored lines.
- Place in preheated oven (220C1425F/Gas Mark 7) for 30 min then reduce the heat to 190C/375F/Gas Mark 5 and continue to code for 1 hour per kg.
- Meanwhile peel and cut each apple into 6 wedges.
- Beat together the softened butter and cinnamon.
- Heat this mix in a frying pan and once warm add in the apples.
- Cook for 1 minute then add in 200ml cider and cook uncovered for about 20 min till the apples are tender and the liquid reduced.
- Once the pork is cooked remove the meat and allow to rest for 10 min.
- Pour away most of the fat in the roasting tin leaving 11 1/2 tbsp.
- Add in a glass of cider and bubble away scraping up all the caramelised bits.
- Then stir in 2 tbsp double cream and salt and pepper to taste.
- Carve the pork and serve with the apples the pan gravy saffron mash (qv) and courgettes (or possibly other green vegetables).
- For good crispy crackling unwrap the joint before placing it in the refrigerator to allow the skin to dry out thoroughly.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 16g | |
| Recipe makes 6 servings | |
| Calories 68 | |
| Calories from Fat 63 | 93% |
| Total Fat 7.13g | 9% |
| Saturated Fat 4.51g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 2mg | 0% |
| Potassium 13mg | 0% |
| Total Carbs 1.36g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.52g | 0% |
| Protein 0.16g | 0% |
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