Roast Loin of Pork with Apples

Roast Loin of Pork with Apples

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Servings: 10
Calories: 350


  • 4.4 lb scored loin of pork
  • salt pepper
  • flour
  • vinegar
  • 1 oz sugar
  • 8 3/4 oz peeled cored and quartered apples
  • 17 floz stock
  • 6 3/4 floz cream


  • Rub a 4.4 lb scored loin of pork with a mixture of salt, pepper and flour and roast at 220°C for 1 hour.
  • When almost cooked, drain off the fat, swill the pan with vinegar and 1 oz sugar, then add 250 g peeled, cored and quartered apples sprinkled with sugar and continue cooking for a further 30 minutes. Swill the pan with 17 floz stock and add 6 3/4 floz cream to make the accompanying sauce.
  • Carve the meat, allowing one thick or two thin slices per portion, together with a piece of crackling.
  • Arrange overlapping on a dish, lightly coat with some of the sauce and serve garnished with the apples.
  • Serve the remainder of the sauce in sauceboats.
Calories: 350 kcal
Carbohydrates: 5 g
Protein: 45 g
Fat: 16g
Saturated Fat: 7 g
Cholesterol: 153 mg
Sodium: 342 mg
Potassium: 808 mg
Fiber: 1 g
Sugar: 4 g
Vitamin A: 430 IU
Vitamin C: 2 mg
Calcium: 31 mg
Iron: 1 mg
Cuisine American
Ingredients Pork
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