Roast Pork Loin With Apple Sauce
Roast Pork Loin With Apple Sauce
Preparation Time: 60 mins
Cooking Time: Varies according to weight
Serves: 6+
Ingredients
2.7kg Three Dales pork loin
Tomato and Vermouth gravy:
1 tablespoon flour
800ml vegetable stock
3 teaspoons tomato puree
140ml Red Vermouth
Salt and pepper
Apple and thyme sauce:
2oz butter
1 onion, finely chopped
4 cooking apples, peeled and chopped
1 sprig fresh thyme
1 teaspoon sugar or honey
Salt and pepper
Instructions
- Roast the pork in a hot oven, 425F/220C/Gas Mark 7, for 40 minutes then turn the heat down to 400F/220C/Gas Mark 6 for the remainder of the cooking time. Give the pork 20 minutes per pound weight with about 15 minutes over.
- To make the tomato and Vermouth Gravy: Heat the fat contents of the saucepan or roasting tin and stir in the flour – a flat wire whisk is the easiest for this.
- Let it cook for a minute, then, stirring all the time, gradually add the stock, until the gravy boils.
- Stir in the tomato puree and vermouth. Check the seasoning and add salt and pepper to taste.
- To make the Apple and Thyme Sauce first melt the butter and cook the onion over a moderate heat for several minutes until it is really soft.
- Add the chopped apples and cook until they fall into a mush.
- Add the thyme and sugar / honey.
- Taste, and season with salt and pepper, if you like.Tip: As with all roast meats, pork is best left to stand in a very low temperature oven once cooked, for 10 – 15 minutes. This lets the juice settle and makes carving easier.