Roast Pork With Apple And Brandy Gravy

  1. Preheat oven to 250u0b0C/480u0b0F.
  2. Place the pork in a large roasting pan; rub 2 tablespoons of oil over the rind; sprinkle with sea salt, using fingertips to rub the oil into the rind and roast for 20 minutes.
  3. Place the potatoes, onions, rosemary and the remaining oil in a large bowl and toss until well-coated.
  4. Reduce the oven heat to 180u0b0C/350u0b0F and roast the pork for a further 40 minutes; remove the pork from the oven and baste with the pan juices; arrange the potatoes and onions around the pork and roast for a further one hour.
  5. Cut the apples into quarters; remove the cores; arrange the apples in the roasting pan with the pork; baste the pork and apples with the pan juices and roast for a further 30 to 40 minutes or until the pork is just cooked.
  6. Remove the pork to a serving plate; cover loosely with foil and stand for 15 minutes to rest.
  7. Spread the vegetables and apple over the roasting pan; increase the oven temperature to 220u0b0C/425u0b0F and roast for a further 10 minutes or until the vegetables and apple are golden and tender; remove vegetables and apple to a serving plate.
  8. Drain the excess fat from the roasting pan, leaving 2 tablespoons; place the pan over a medium heat, add brandy and stir to scrape the sediment from the base of the pan; add flour; and cook, stirring, for 1 minute.
  9. Remove the pan from the heat and stir in the vegetable stock; return the pan to the heat and cook, stirring, until the brandy gravy comes to the boil.
  10. Slice the pork and serve with the apple, vegetables and brandy gravy.

pork, olive oil, salt, potatoes, onions, rosemary, fuji apples, brandy, flour, vegetable stock

Taken from www.food.com/recipe/roast-pork-with-apple-and-brandy-gravy-169236 (may not work)

Another recipe

Switch theme