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Roast Pork Loin

with cider & apple sauce

Serves 6

Preparation 15 minutes
COOKING TIME 2-2.5 hours

Recipe Andy Harris
Food Styling Hannah Meppem
Wine Matches Peter Bourne
Photography William Meppem
Styling Sabine Schmitz

Ingredients

2kg piece of boned pork loin, fat scored
2 medium red onions, peeled and quartered
2 carrots, peeled and chopped
4 sprigs thyme
400ml dry cider

APPLE SAUCE
400g cooking apples, roughly chopped
1 tbsp caster sugar
140ml water
2 whole cloves
zest from 1 orange
25g butter

TO SERVE: steamed broccoli and cabbage or roast potatoes

Method

1 For apple sauce, place apples, sugar, water, cloves and orange zest in a saucepan and simmer over low heat for 20-30 minute until softened. Sieve into another saucepan and cook over high heat for 5 minutes, stir in butter and season with a little freshly ground black pepper. Allow to cool, then transfer to a serving bowl.

2 Preheat the oven to 230°C. Season pork with sea salt and freshly ground black pepper. Place onions, carrots and thyme in a roasting tray and place pork loin on top of them. Roast for 30 minutes then lower the heat to 160°C and cook for 1½ to 2 hours or until the pork is tender and the crackling is crisp and golden.

3Spoon roasting liquids over the pork occasionally, and during the final half hour, pour the cider over the pork.

4Transfer vegetables and pork to a platter. Serve with apple sauce and steamed broccoli and cabbage, or roast potatoes.

Wine Match

2020 Ox Hardy Blewitt Springs Grenache, McLaren Vale, A$38

There are so many ways to jump here – a cider to echo that used in the recipe or a rich pinot gris, maybe a tight, bright chardonnay or even a lithe framed pinot noir. However, I’ve settled on Ox Hardy’s latest grenache, which he’s made in a ‘pinot-esque’ style. The inclusion of some whole-bunch gives the wine a savoury edge and the minimal time in old, larger format oak lightly frames the juicy red berry fruits. The grenache’s mild-mannered tannins are sufficient to cut through the flavour-laden fat of the pork with the wine’s zesty acidity equal to that of the cider. Oh, and it’s nice to have a wine from Ox Hardy in the Chinese Year of the Ox.