Honey Pork with Roast Potatoes and Apple recipe
information
Preparation time: 20 min Cooking time: 1 hr 40 min Cals per serving: 770
ingredients
1 kg (2 1/4 lb) loin of pork, with crackling and 4 bones
1 tsp salt
4 tbsp olive oil
25 g (1 oz) butter
700 g (1 1/2 lb) Charlotte potatoes, scrubbed and halved lengthways
1 large onion, cut into 8 wedges
1 tbsp clear honey mixed with 1 tbsp grainy mustard
2 Cox's apples, cored and each cut into 6 wedges
12 fresh sage leaves
175 ml (6 fl oz) dry cider
1 tsp salt
4 tbsp olive oil
25 g (1 oz) butter
700 g (1 1/2 lb) Charlotte potatoes, scrubbed and halved lengthways
1 large onion, cut into 8 wedges
1 tbsp clear honey mixed with 1 tbsp grainy mustard
2 Cox's apples, cored and each cut into 6 wedges
12 fresh sage leaves
175 ml (6 fl oz) dry cider
method
1. Preheat the oven to 220°C/200°C fan oven/Gas Mark 7. Put the pork on a board and with a sharp knife score the skin into thin strips, cutting about halfway into the fat underneath. Rub the salt and 2 tablespoons of the oil over the skin and season well with pepper.
2. Put the meat on a rack, skin-side up over a large roasting tin (if you do not have a rack, just put the pork in the tin). Roast in the oven on a high shelf for 25 minutes. Turn the oven down to 190°C/170°C fan oven/Gas Mark 5 and continue to roast the ham for 15 minutes.
3. Add the remaining oil and the butter to the roasting tin. Scatter the potatoes and onion around the meat, season with salt and pepper and continue to roast for 45 minutes.
4. Brush the meat with the honey and mustard mixture. Add the apples and sage leaves to the tin and roast for a further 15 minutes.
5. Remove the pork from over the tin and wrap completely in foil, then leave to rest. Put the potatoes, onions and apples in a serving dish and return to the oven to keep warm.
6. Put the roasting tin, with the cooking juices in, on the hob and heat, then add the cider and stir well to make a thin gravy. Season to taste.
7. Cut the meat away from the bone and cut between each bone. Pull the crackling away from the meat and cut into strips. Carve the joint, giving each person some meat, crackling and a bone to chew. Serve with the gravy and potatoes, onions and apples.
2. Put the meat on a rack, skin-side up over a large roasting tin (if you do not have a rack, just put the pork in the tin). Roast in the oven on a high shelf for 25 minutes. Turn the oven down to 190°C/170°C fan oven/Gas Mark 5 and continue to roast the ham for 15 minutes.
3. Add the remaining oil and the butter to the roasting tin. Scatter the potatoes and onion around the meat, season with salt and pepper and continue to roast for 45 minutes.
4. Brush the meat with the honey and mustard mixture. Add the apples and sage leaves to the tin and roast for a further 15 minutes.
5. Remove the pork from over the tin and wrap completely in foil, then leave to rest. Put the potatoes, onions and apples in a serving dish and return to the oven to keep warm.
6. Put the roasting tin, with the cooking juices in, on the hob and heat, then add the cider and stir well to make a thin gravy. Season to taste.
7. Cut the meat away from the bone and cut between each bone. Pull the crackling away from the meat and cut into strips. Carve the joint, giving each person some meat, crackling and a bone to chew. Serve with the gravy and potatoes, onions and apples.
serving amount
serves: 4
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