Roast Pork Loin with Apple-cider Gravy
Preparation time is 30minutes
Cook time is 1hours 20minutes
Total time is 1hours 50minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
6
- 1.50kilograms pork loin roast
- 1 cup fresh breadcrumbs
- 2 cloves garlic, crushed
- 1 bunch sage, leaves picked, half chopped
- 1 bunch thyme, leaves picked
- 1tablespoons sea salt flakes
- 2 3/4 cups Campbell’s Real Stock Chicken Stock
- 1tablespoons plain flour
- 2tablespoons apple cider vinegar
- 350grams kaleslaw kit
Description
With a crunchy crackling rind and fresh herb stuffing, this rolled pork loin is best enjoyed lathered with a rich, savoury gravy.
Method
Step 1 of 5
Pat pork rind dry with paper towel. Cut loin through the middle, taking care not to cut all the way through.
Step 2 of 5
To make herb stuffing, combine breadcrumbs, garlic, chopped sage, half of the thyme and 1/4 cup stock in a large bowl. Season. Place pork rind-side down on a board. Spread herb stuffing evenly over pork. Roll pork up and secure with kitchen string.
Step 3 of 5
Preheat oven to 240°C/220°C fan-forced. Rub salt and remaining thyme into scored pork rind. Place pork in a roasting pan and add 1/2 cup stock to the pan. Roast for 30 minutes, then reduce heat to 200°C/180°C. Roast pork for a further 50 minutes or until cooked through, adding remaining sage leaves to the pan in the last 10 minutes of cooking. Set aside for 15 minutes to rest.
Step 4 of 5
Meanwhile, pour any pan juices into a saucepan over medium-high heat. Add flour and cook, stirring, for 1 minute or until well combined. Gradually add vinegar and remaining stock, stirring constantly. Reduce heat to medium and simmer for 10 minutes until slightly thickened. Season.
Step 5 of 5
Serve roast pork with sage, apple cider gravy and prepared kaleslaw.
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