1.5 kg loin of pork on the bone
1 tbsp finely chopped onion
1/4 tsp dried sage
1/4 tsp salt
1/4 tsp freshly ground pepper
250 ml thickened gravy
1/2 cup (125 ml) apple sauce
1 tbsp finely chopped onion
1/4 tsp dried sage
1/4 tsp salt
1/4 tsp freshly ground pepper
250 ml thickened gravy
1/2 cup (125 ml) apple sauce
method
1. Ask the butcher to chine the pork and score the rind in narrow lines, or do it yourself with a sharp knife.
2. Wipe the meat.
3. Mix the onion with sage, salt, pepper, and mustard.
4. Rub the mixture well into the surface of the meat.
5. Roast the pork in a hot oven, 220°C, Gas 7, for 10 minutes, then reduce the heat to moderate, 180°C, Gas 4, for the rest of the calculated cooking time, allowing 30 minutes per 0.5kg plus 30 minutes over.
6. Serve hot apple sauce and gravy separately.
2. Wipe the meat.
3. Mix the onion with sage, salt, pepper, and mustard.
4. Rub the mixture well into the surface of the meat.
5. Roast the pork in a hot oven, 220°C, Gas 7, for 10 minutes, then reduce the heat to moderate, 180°C, Gas 4, for the rest of the calculated cooking time, allowing 30 minutes per 0.5kg plus 30 minutes over.
6. Serve hot apple sauce and gravy separately.
serving amount
serves 6
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