Roasted Pork Loin with Crackling, Roasted Apples & Sour Cherry Sauce:Ingredients
- 2-2.2.kg piece pork loin roast, rind on (preferably free range - ask your butcher to score the rind)
- 2 tablespoons oil
- 1 teaspoon sea salt
- 3 red apples
- 3 green apples
- 1 tablespoon oil
- 2 teaspoons caster sugar
- 600g parsnip, peeled
- Baby carrots, peeled
- 1 large jar or can pitted cherries (sour or sweet)
- 1 teaspoon arrowroot powder
- ¼ teaspoon all spice
- 1 tablespoon water
- 1 tablespoon brandy (optional)
There are three things that are absolutely necessary for the best crackling: oil, Salt & Heat
- Firstly you want to remove the roast form the packaging & pat it dry. If your butcher hasn't done this for you already - score the rind with a small sharp knife at 1-2cm intervals - careful not to cut too deep into the meat. If it has been cryovaced - You may even want to take it out of the plastic the day before & leave it uncovered in the fridge so that it dries out - moisture is your enemy when it comes to crackling.
- When you're ready to cook the roast, preheat your oven to 240C fan forced 250C conventional - this high heat at the beginning is crucial to getting your crackling!
- Put your pork on to a wire rack in the sink & pour a jug of boiling water over the rind and then pat it dry with a paper towel - this is going to open up the pores - think about when you get a facial :)
- Rub the roast with oil and salt - making sure to get into all the groves/scores.
- Place the roast onto a wire rack inside a baking tray & cook for 50min. If the roast is over 2kg, take 10min OFF this initial "crackling" time.
- While the roast is crackling, cut a circle around the outside of each apple with a sharp knife. Brush each apple with a little oil and sprinkle with caster sugar. Place prepared parsnip and carrots into a zip lock bag with a little oil and coat well. Place carrots onto a baking tray covered with baking paper.
- Reduce oven temperature to 180°C. Add the apples to the pork loin baking tray and continue roasting for a further 30 minutes per kg. Place parsnip and carrots into the oven at the same time.
- For the cherry sauce, add the cherries and juice to a saucepan. Add arrowroot powder, all spice, water and brandy to the saucepan. Heat over a low heat, stirring well until sauce boils and thickens.
- Remove pork from the oven and allow to rest on the wire rack for 10 minutes prior to slicing and serving. Serve with roasted apples and vegetables. Garnish with a little cherry sauce.