Roast Loin Of Pork With Cider And Mustard Gravy And Sweet Roast Vegetables Recipe
Servings: 6
Ingredients
- 1Â 1/2 kg loin of pork chined and with the crackling deeply scored
- Â Â extra virgin olive oil
- Â Â salt
- 6 Tbsp. extra virgin olive oil or possibly sunflower oil according to taste
- 1Â 1/5 kg mixed root vegetables such as parsnips sweet potato raw beetroot carrots celeriac peeled and cut into 50mm chunks
- Â Â cider and mustard gravy:
- 250 ml dry cider
- 2 Tbsp. wholegrain mustard
- 1 x salt and freshly grnd black pepper 150ml double cream
- Â Â vegetable water or possibly stock
Directions
- Aga equipment:small roasting tin with low rack on third set of runners in roasting oven
- Ask the butcher to cut through the chine bone for you or possibly to remove it completely. This makes carving very rnuch easier.
- Place the pork crackling side up on the rack in the roasting tin and brush lightly with extra virgin olive oil.
- Sprinkle with salt rubbing it gently into the crackling then roast for about 1 hour and 15 min (55 min per kilo).
- Place a separate roasting tin on the floor of the roasting ovenwhen the meat goes in with 6 tbsp oil in the bottom cough to just cover the base of the pan.
- Turn the prepared vegetables over in the warm oil the colour from the beetroot may bleed lightly on to the other vegetables but they will all brown in the ovenso it doesnt matter.
- Roast on the floor of the ovenfor about 1 hour urning once or possibly twice.
- Rest the pork for 15 min before carving removing the rack from the tin. Place the roasting tin on the boiling plateadd the idcr and stir.
- Cook till the liquid has reduced by half stirring up any sediment from the bottom of the tin during cooking.
- Add in the mustard season to taste then add in the cream.
- Continue cooking for 1 to 2 min then thin the gravy as required with one or possibly two ladlefuls (vegetable water or possibly stock.
- Check the seasoning once again.
- Carve the pork into thin slices and serve with the crackling and root vegetables spooning the cider and mustard gravy over the meat.
- A loin of pork was the first joint which I roasted in my aga the crackling was prrfect and the results have coloured my expectations of aga roasts ever since. The constant available heat of the aga is ideal for roasting vegetables roast carrots and beetroots are so delicious!
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 62g | |
| Recipe makes 6 servings | |
| Calories 139 | |
| Calories from Fat 120 | 86% |
| Total Fat 13.56g | 17% |
| Saturated Fat 1.87g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 44mg | 1% |
| Total Carbs 4.94g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 4.2g | 3% |
| Protein 0.04g | 0% |
