Roast pork with baked apples, potatoes and garlic recipe
- 8 small red apples
- 1.8kg rolled pork loin, skin scored, rolled and tied
- 8 small garlic bulbs
- 4 large potatoes, peeled and quartered
- 1 tbl olive oil
- 2 tsp ground sage
- salt and pepper
Heat oven to 230°C. Prepare apples by cutting the top off about one-third of the way down. Remove the core with a small paring knife and pop the lid of the apple back on.
Spray skin of pork lightly with oil and season with salt. Place pork in roasting pan and roast for 20-25 minutes until skin is crispy. Turn heat down to 180°C and roast for 30 minutes.
While pork is roasting, cut the tops off the garlic so cloves are just visible and set aside. Bring a large saucepan of water to the boil and add potatoes. Boil for 4 minutes, drain, place lid on saucepan and give a good shake. This roughens up the outside of the potatoes giving a crispier texture. Toss potatoes and garlic in the olive oil and ground sage.
When pork has cooked for 30 minutes, add potatoes and garlic to the pan and cook for another 40 minutes before adding apples. Cook for 20 minutes before removing pork but leaving everything else in to continue cooking. Allow pork to rest in a warm place for 10-15 minutes before serving with potatoes, garlic, baked apples, salad and cranberry relish.
- Serves 8.
- If you want gravy, buy a good store bought one and save yourself the hassle.
- This recipe was created by Jay Rogers who blogs at Moodie Foodie.