How
many it serves: 4
Preparation time:25 Mins
Category : Roast Carvery
Type: Pork
Ingredients
- 4 large potatoes (Maris Pipers or King Edwards are good), peeled and quartered
- 1 small loin of pork joint
- coarse sea salt
- 4-6 sprigs fresh rosemary or sage
- olive or sunflower oil
- 2 sharp eating apples, halved
- 6-8 garlic cloves
Recipe Steps
- Boil the potatoes in a large pan of salted water for 5-10 minutes, or until just softening. Drain well and set aside.
- Preheat the oven to 200C/400F/Gas 6.
- Score the pork skin with a sharp knife, cutting in close parallel lines and leaving any string intact.
- Rub the sea salt all over the pork skin, working it into the cracks. Push the herb sprigs into the cracks.
- Pour a good glug of oil into a large roasting tin and place the meat into the tin. Transfer to the oven and roast for ten minutes, then add the potatoes to the tin and turn them in the sizzling fat. Roast for another ten minutes.
- Reduce the heat to 190C/375F/Gas 5. Place the apples cut-side down into the tin and add the garlic cloves.
- Return to the oven. Remove the apples and garlic from the oven while they're still holding their shape, not reduced to a pulp, and continue cooking the pork until completely cooked through - this will depend on the size of the joint. To test the meat's cooked, insert a skewer into it and the juices should run clear. Place the pork onto a large serving plate and leave to rest in a warm place.
- Increase the oven temperature to 220C/425F/Gas 7 and place the tin on the highest shelf in the oven to continue roasting the potatoes until crisp and golden-brown. Remove from the tin to a serving dish and keep warm.
- For the gravy, place the roasting tin over the hob and pour in a small amount of water. Bring to the boil, stirring well with a wooden spoon and scraping up the bits from the bottom of the tin.
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