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Herb and Apple Roasted Pork

I've always been fond of pigs - both live ones and in various forms of meat. I'm convinced that a pig that's been properly treated in life tastes far better when it reaches your plate. So for the good of pigs (and to make it even more delicious!) I recommend you try to buy free-range for this Herb and Apple Roasted Pork.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 45 minutes
Resting Time 4 hours
Total Time 2 hours
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 kg boneless loin of pork
  • 4 or 5 sprigs of rosemary
  • 4 or 5 cloves garlic halved lengthwise
  • 1 Tbsp vegetable oil e.g rapeseed
  • 1 cooking apple cut into 4 thick slices
  • 1 large onion cut into 4 thick slices
  • Freshly ground salt & pepper
  • Mixed Italian herbs

Method
 

  1. Preheat the oven to 180°C.
  2. Use a sharp knife to cut 4 or 5 deep holes lengthwise into the joint, then push the rosemary garlic into them.
  3. If the skin is not already scored make half a dozen long cuts halfway through it. Rub the oil all over the joint, particularly into the skin.
  4. Place the slices of apple and onion across the bottom of a small roasting tray.
  5. Put the joint, skin upwards, on top of the slices then sprinkle over the seasoning & herbs.
  6. Cook in the oven for about 1¾ hours. About halfway through lift off the joint, turn the slices over and replace the pork with its rind sideways.
  7. When the cooking time is up, remove the crackling from the joint and, if necessary, pop it back into the oven for 5-10 minutes to crispen further.
  8. Carve and serve with the slices of apple & onion and vegetables of your choice - sprouts and roasted sweet potatoes go particularly well.