- Home
- Recipes
- Meat and poultry
- Crackling roast pork loin with spiced apples
Crackling roast pork loin with spiced apples
- Janine Ratcliffe
Save recipe
Serves 4
Easy
Prep: 15 mins
Cook: 1 hr and 40 mins
0 reviews
loading...
Get 5 months for £5 when you subscribe today
This joint cooks quickly, slices beautifully and can be doubled up easily for a crowd
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Herb-stuffed roast pork
A star rating of 0 out of 5.0 ratings
Balsamic lentils with pork fillet
A star rating of 0 out of 5.0 ratings
Barbecue-style pork ribs
A star rating of 0 out of 5.0 ratings
Try our crackling roast pork loin with spiced apples, then check out our Tuscan pork loin steaks, pork medallions, pork hotpot and roast pork.
You can buy a pork joint often labelled ‘crackling joint’ in most supermarkets, which will be scored and tied ready for you to cook.
Crackling roast pork loin with spiced apples recipe
Ingredients
Nutrition
-
1.3-1.5kg boneless pork loin crackling joint
tied and scored
-
2 tsp white or cider vinegar
-
sea salt flakes
-
handful of sage leaves
finely chopped, plus some whole leaves to serve
-
1 tsp lemon zest
-
olive oil
-
1 onion
cut into thick discs
SPICED APPLES
-
50g butter
-
8 small apples
halved and cored
-
¼ tsp ground cinnamon
-
8 cloves
-
¼ tsp allspice
Nutrition: per serving
- kcal734
- fat48g
- saturates19g
- carbs18g
- sugars17g
- fibre3g
- protein57g
- salt1.8g
Ad
Method
-
step 1
The night before you want to cook, brush the pork skin with the vinegar and rub with sea salt flakes. Chill uncovered – this will help dry out the skin and encourage the crackling.
-
step 2
Heat the oven to 230C/210C fan/gas 8. Mix the sage and lemon zest with a splash of oil, season, then rub all over the pork flesh, avoiding the skin. Lay the onion slices in the bottom of a roasting tray then sit the pork on top.
-
step 3
Roast for 20 mins then turn down the oven to 180C/160C fan/gas 4 and cook for 1 hr 15 mins. The crackling should be golden and crisp, and the meat cooked and tender (if you have a meat thermometer it should read 71C – it will keep rising when resting). Remove from the oven and rest for 30 mins.
-
step 4
Meanwhile make the spiced apples. Melt the butter in a large frying pan then cook the apples cut side down until light golden. Remove to a roasting tin cut side up then add the spices to the butter in the pan and cook for 1 min. Spoon the butter over the apples then roast in the oven with the pork for 30 mins or until tender.
-
step 5
To serve, fry the remaining sage leaves in a little butter or oil until crisp. Carve the pork into slices using a serrated knife. Serve on a warm platter with the apples and scattered with crispy sage leaves.
Check out more of our pork recipes
Authors
Janine RatcliffeFood director
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue