Roast Pork with Apples and Cider
2kg boneless pork leg roast
2 tablespoons olive oil
1 tablespoon sea salt flakes
500g eschalots, peeled or red onions, chopped
355ml Holm Oak apple cider
2 garlic cloves, crushed
1 cup chicken stock
1 teaspoon fennel seeds
3 large apples, sliced into thick wedges
1. Preheat oven to 200°C fan-forced. Pat pork rind dry with paper towel and score with a sharp knife. Place pork in a large, flameproof baking dish. Rub all over with oil, then salt. Roast for 25 minutes or until rind is golden and crackled.
2. Reduce oven temperature to 160°C fan-forced. Place eschalots or onions around pork. Add cider, garlic, stock and fennel seeds. Season with pepper. Roast, covered, for 2 hours 30 minutes. Remove cover. Add apples. Roast for 20 to 30 minutes or until apples are just tender.
3. Transfer pork, eschalots and apples to a plate and cover loosely with foil. Place baking dish with pan juices over high heat. Bring to the boil. Reduce heat to medium. Simmer for 5 minutes or until sauce thickens slightly. Slice pork. Serve with eschalots, apple and sauce, and a glass of Holm Oak’s Pinot Noir. Cheers!
Recipe inspired by Kim Coverdale’s recipe in August 2010 Super Food Ideas issue. Image by Rob Palmer.
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