Roast Loin Of Pork With Crispy Crackling And Cider GravyFrom misslionheart 8 years ago
- 2kg/4½lb loin of pork, boned and rolled, with skin attached, and scored several times shopping list
- vegetable oil shopping list
- flaked sea salt and freshly ground black pepper shopping list
- 3 large onions shopping list
- 1 tbsp plain flour shopping list
- 1-2 tsp coarse grain mustard shopping list
- 250ml/8fl oz cider shopping list
- 250ml/8fl oz vegetable stock shopping list
- 50-75ml/2-3fl oz double cream (optional) shopping list
How to make it
- Preheat the oven to 200C/400F/Gas 6.
- When you're ready to cook the pork, rub a little oil over the skin and then rub in a generous amount of sea salt on top of the skin and into the score lines.
- Cut the onions in half and sit in a roasting tray cut-side up with a trickle of oil. Place the pork on top and cook for 20 minutes before reducing the heat to 180C/350F/Gas 4 and cooking for a further 1 hour 20 minutes. There is no need to baste the pork during cooking as the skin does the job for you, keeping the meat moist as it becomes crisp.
- When the pork is cooked, remove from the tray and sit on a plate in a warm place to rest. Remove the onions from the tray and keep warm with the pork, then pour out any excess fat. Put the tray over a medium heat and stir the flour vigorously into the meat juices. Slowly add the mustard, cider and vegetable stock and cook for about 3-4 minutes until thickened slightly. Finally add the cream, if using, and season with salt and pepper.
- Remove the crackling from the pork and break into pieces. Thickly slice the pork and serve with the onions and gravy
The Cookmisslionheart Kildare, IE
The Rating4 people
We have a winner! This looks wonderful!
Markborius in Klamath Falls loved it
OH, I sat up & took a few looks at THIS one!! YUMMY!! It's getting harder and harder to get a piece of good meat over here, and one with lots of fat on it, but i have a butcher who is a sweatheart :) And, we can get Double Cream now (used to have t...morekukla in Barrie, Ontario loved it
This is a great recipe! Great post - and thank you!lunasea in Orlando loved it
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