Roast pork with apple gravy recipe

  • Serves 6
  • 20 mins to prepare and 1 hr 55 mins to cook
  • 535 calories / serving
  • Healthy
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roast pork with apple gravy HERO

Put the pork on a board and cut off the string if your pork has been rolled and tied. Slide a large sharp knife under the pork rind and fat, then lift it off completely. Set it to one side. Cut a hole about 4cm wide through the thickest part of the loin, or eye, of the pork. Preheat the oven to 190°C/Fan 170°C/Gas 5.

Finely chop the sage and parsley leaves and put them in a bowl. Add the lemon zest, garlic, salt and plenty of freshly ground black pepper. Press some of this herby mix into the hole in the pork and then spread the rest over the surface of the pork until well covered.

Cover the meat with the pork rind – this will protect the pork and keep it moist as it cooks. Tie the joint at 2cm intervals with kitchen string to keep it together and place in a small sturdy roasting tin. Roast for 30 minutes per 500g, plus 20 minutes. A 1.25kg joint should take 1 hour 35 minutes, but check it is cooked throughout.

When the pork is ready, move it to a warmed board ready to carve and cover it with foil and a couple of dry tea towels to keep it warm. Holding the roasting tin carefully with an oven cloth, tilt all the juices to one corner and skim off as much of that naughty fat as possible with a spoon and throw it out.

To make the gravy, put the roasting tin on the hob over a medium heat and add the apple juice and 50ml of the cold water. Stir well to lift the juices and sediment from the bottom of the pan. Simmer for a couple of minutes. Carefully strain the gravy through a sieve into a small saucepan and bring it back to a simmer. Mix the cornflour and the remaining cold water to make a thin paste. Stir this into the gravy and cook for 1–2 minutes more until thickened, stirring occasionally. Adjust the seasoning to taste.

Remove the string from the pork and lift off the crackling and cut it up separately. Carve the pork and serve it without the crackling for anyone watching their weight! Pour the gravy into a jug to serve with the pork.

hairybikers thumbThis recipe is taken from The Hairy Dieters: How to Love Food and Lose Weight by Dave Myers and Si King, published by Weidenfeld & Nicolson. Find out more about the book here

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 1.25kg loin of pork with deeply scored rind
  • 10g fresh sage leaves
  • 15g (½ oz) flat-leaf parsley
  • finely grated zest of 1 unwaxed lemon
  • 4 garlic cloves, crushed
  • 1tsp flaked sea salt, plus extra to season
  • freshly ground black pepper
  • For the apple gravy

  • 200ml apple juice (preferably the cloudy type)
  • 125ml cold water
  • 2tsp cornflour
  • freshly ground black pepper
  • Energy 2225kj 535kcal 27%
  • Fat 39g 56%
  • Saturates 14g 70%
  • Sugars 3g 3%
  • Salt 1.1g 18%

of the reference intake
Carbohydrate 5.4g Protein 40.5g Fibre 0.3g


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