Honey-mustard pork roll with roast apple wedges

Serves 4 Preparation time 10 minutes Cooking time 3 hours

A long cooking time at a low oven temperature prevents the meat from drying out. The addition of apple really makes this dish shine.

You need

• 800g deboned pork neck or any rolled pork roast (you could also use chicken thighs) • Ina Paarman’s Lemon &

Black Pepper Seasoning • 3 Pink Lady apples, unpeeled,

cored and cut into eighths • 500g whole baby onions,

peeled • a handful of chopped parsley • 1 cup (250ml) hot water • 2 teaspoons (10ml) Ina Paarman’s Chicken or Vegetable Stock Powder • 1 x 200ml Ina Paarman’s Honey Mustard Coat & Cook Sauce

FOR THE ROAST APPLE WEDGES • 4 Pink Lady apples, unpeeled,

cored and cut into eighths • ¼ cup (60ml) brown or lightbrown sugar • zest and juice of 1 lemon

(retain the squeezed halves) • ½ teaspoon (2,5ml) Ina Paarman’s Lemon & Black Pepper Seasoning • ¼ cup (60ml) marmalade Adjust the oven rack to the middle position and preheat the oven to 150°C. Season the meat all over with Lemon & Black Pepper Seasoning.

Combine the apples, onions and parsley in a medium-size ovenproof casserole. Add the Chicken Stock Powder to the hot water and combine, then pour the stock over the apple mixture. Carefully place the meat on top.

Pour the Honey Mustard Coat & Cook Sauce over the meat. Place the lid on the casserole and bake for 2½ hours. Remove from the oven, allow to rest and slice thinly before serving with the roast apple wedges. (If you use chicken thighs, bake them for 1½ hours at 180°C.) Roast the apple wedges Keep the oven rack in the middle position and preheat the oven to 200°C.

Place the apple wedges in a medium-size ovenproof dish. Sprinkle the sugar and lemon zest over them, and drizzle with the lemon juice. Season lightly with Lemon & Black Pepper Seasoning and spoon the marmalade over. Cut the lemon halves into quarters and tuck them in among the apples.

Bake for 30-35 minutes or until soft. A mouthwatering syrupy sauce awaits you at the bottom…