Roast Pork Loin with Apples and Cider Gravy - Delicious Magazine August 2012

delicious.com.au

I live in Queensland, Australia and have always loved to cook. An avid cookery book collector(last count 324). I only share something if I have actually cooked it.

I put a little of the cider in the pan at the beginning of cooking because the pan looked too dry. Next time I will add the apples 20 mins after the potatoes.
Gave the pork skin a burst under the grill for a few minutes to finish the crackling
The gravy was really thin, made a roux to thicken slightly.

2 x 1.2kg pork loins, skin on

¼ cup (60ml) olive oil

1kg potatoes (such as coliban)

8 small green apples

2 cups (500ml) apple cider

2 cups (500ml) chicken stock

2 tsp runny honey

2 tsp wholegrain mustard

¼ cup (60ml) pure (thin) cream

Fried sage leaves (optional), to serve

Directions at delicious.com.au

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