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Herb Roasted Loin Of Pork With Spiced Apple Sauce, Red Cabb Recipe
by Global Cookbook

Herb Roasted Loin Of Pork With Spiced Apple Sauce, Red Cabb
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  Servings: 1


  • 1 x Loin of pork about 2kg with crackling removed by the butcher
  • 4 Tbsp. Grain mustard, (4 to 5)
  • 4 Tbsp. Honey
  • 2 Tbsp. Unrefined muscavado sugar Minced parsley, rosemary and thyme about 2 tbsp each
  • 700 gm Cooking apples - peeled
  • 2 piece star anise
  • 1 x Cinnamon stick
  • 6 x Peppercorns Rind and zest of one lemon
  • 5 Tbsp. Granulated sugar
  • 25 gm Butter
  • 1 x Onion, thinly sliced
  • 700 gm Red cabbage - finely shredded
  • 2 Tbsp. Dark muscavado sugar
  • 2 Tbsp. Red wine vinegar
  • 150 ml Pint red wine
  • 225 gm Cranberries - fresh or possibly frzn


  1. 1 Score the pork fat, place on a rack in the oven and roast at Gas 6/ 200c/400f for 25 min per lb.. Then remove from the oven.
  2. 2 Mix the mustard, sugar and honey. Add in the minced herbs and stir well.
  3. Smear the mix over the scored pork and bake for another 15 min.
  4. 3 For the Apple Sauce: Place the peeled, cored and sliced apples in a large pan with the lemon zest, spices and sugar and 150ml water.
  5. 3 Heat gently and simmer till the apples are soft and tender, and then remove the spices.
  6. 4 For the Red Cabbage: Heat the butter, add in the onion and cook till softened. Add in the red cabbage and stir well. Cook gently for about 10 min. Add in the sugar, red wine vinegar, wine and seasoning and cook gently till the cabbage is soft and tender.
  7. 5 Stir in the cranberries and cook for another 10-15 min till they pop. Then serve warm. The red cabbage will keep in the fridge and reheat really well.
  8. 6 To serve place the pork on a plate and serve with the red cabbage and spiced apple sauce. Parsnips would be tasty with this dish.