Roast pork loin with apfelkren

Olive - - COOK -

1 HOUR 30 MIN­UTES | SERVES 4 EASY | GF

Apfelkren is an Aus­trian ap­ple and horse­rad­ish sauce tra­di­tion­ally served with roast beef, but it’s just as good along­side pork. The horse­rad­ish kick and sharp, sweet ap­ple work won­der­fully to­gether. PORK pork loin on the bone 1.2kg, skin on and scored in a cross­hatch

gar­lic 3 cloves, sliced rose­mary a few sprigs, leaves picked AP­PLE AND HORSE­RAD­ISH SAUCE Bram­ley ap­ples 3 medium, peeled, cored and roughly chopped

caster sugar 50g fresh horse­rad­ish 50g, grated le­mon 1, juiced

• About an hour or so be­fore cook­ing, take the pork out of the fridge and rub the skin well with salt. Put to one side – the salt will draw mois­ture out of the skin (cre­at­ing bet­ter crack­ling), while the time elapsed be­fore cook­ing al­lows the pork to warm to room tem­per­a­ture (which is bet­ter for an even roast). Sea­son the meat and make small in­ci­sions in the flesh, then poke in a few slices of gar­lic and rose­mary.

• Heat the oven to 240C/fan 220C/gas 9. Stand the meat on a roast­ing tray with the skin fac­ing up and roast for 20 min­utes. Turn the heat down to 190C/fan 170C/gas 5 and cook for a fur­ther hour, or un­til the core tem­per­a­ture has reached 68C when checked with a meat ther­mome­ter. Rest in a warm spot for 15 min­utes be­fore serv­ing; but don’t cover – you’ll spoil the crack­ling if you do.

• While the pork cooks, tip the ap­ples into a pan with the sugar and a splash of wa­ter, then stir on a medium heat for 10-15 min­utes or un­til they have bro­ken down to a near purée. Take off the heat, cool for 10 min­utes then stir in the horse­rad­ish and le­mon juice. Carve the pork and serve with the sauce and crack­ling.

PER SERV­ING 693 KCALS | FAT 45.9G SATURATES 16.8G | CARBS 20.8G | SUG­ARS 19.9G FI­BRE 2.5G | PROTEIN 47.9G | SALT 0.4G

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.