Preparation time is 20minutes
Cook time is 1hours 45minutes
Total time is 2hours 5minutes
Serve is for 8 people
Estimated cost per serve is 6.95 dollar
Difficulty level: 2 out of 4
8 Ingredients
- 2 red onions, peeled and cut into wedges
- 1 cup chicken stock
- 6 small red apples
- 1 cup apple cider
- 1/4 cup olive oil
- 2tablespoons sea salt flakes
- 2 handful sage
- 2kilograms pork loin roast
Nutrition per serving
2460kJ
Protein
55.0grams
Sugars
20.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat oven to 240°C. Place pork into a large roasting pan. Drizzle 1 tablespoon of oil over pork and rub in evenly. Sprinkle with salt flakes and roast for 45 minutes or until skin starts to crackle. Reduce oven temperature to 160°C, then pour cider and stock into the base of the roasting pan and roast for a further 30 minutes.
Step 2 of 3
Place the apples, onions and sage leaves on a baking tray and drizzle with remaining oil. Season and place in oven. Roast the pork and vegetables for 30-45 minutes or until vegetables are golden and pork is crackled on the outside and cooked through in the middle.
Step 3 of 3
Remove pork from the pan and rest for 10 minutes. Meanwhile, drain the cooking juices from the pan into a jug and keep warm. Remove the string from the pork and slice. Serve with apples, onion, reserved pan juices and crispy sage leaves.
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