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Rolled roast loin of pork with homemade apple sauce

 


Method 1

Ingredients

4kg/8lb 13oz pork loin with belly attached, all bones removed (ask your butcher to order and prepare the meat for you)

4 onions, 2 finely sliced, 2 cut into quarters

1 large bunch fresh sage, leaves roughly chopped

1 Bramley apple, sliced

2 lemons, zest only (the juice is used for apple sauce, below)

100g/3½oz butter

3 carrots, cut into large chunks

2 garlic bulbs, cut in half horizontally

750ml bottle white wine

sea salt and freshly ground black pepper

For the apple sauce

3 Bramley apples, peeled and roughly chopped

2-4 tbsp caster sugar, to taste

juice from the lemons (see above)

25g/1oz butter

pinch salt

To serve

500g/1lb 2oz broccoli, preferably Tenderstem, stalks trimmed

knob of butter

Preheat the oven to 220C/200C Fan/Gas 7.

Season the pork all over with plenty of salt and pepper. Rub the seasoning into the pork.

Lay the pork, skin-side down, onto a chopping board, with the shortest end facing you. Sprinkle over the sliced onions, sage, apple, lemon zest and half the butter. Season again with salt and pepper.

Roll the pork up into a long sausage shape, keeping it as tightly rolled as possible. Secure the roll with cooking string at intervals.

Make a little noose in the end of the string, then loop around the pork, pull the string through the noose, then pull it tight. Continue down the pork, wrapping the string around, then looping it back through the string, keeping it taught all the time. Tie it at the end to secure.

Place the quartered onions, carrots and garlic into a large, deep-sided roasting tray, then place the pork on top. Rub the remaining butter over the pork, then pour in the wine. Roast the pork and vegetables for 30 minutes, then reduce the temperature to 150C/130C Fan/Gas 4 and continue to cook for 3-4 hours, until the pork is fall-apart tender.

Meanwhile, for the apple sauce, heat the apples, half of the sugar, a little of the lemon juice, a splash of water and the butter in a non-reactive saucepan over a low heat, stirring until the sugar has dissolved and the butter has melted. Continue to cook for 4-5 minutes, until the apple has broken down. Taste and add more sugar, lemon juice or water, as needed.

Beat the sauce with a spoon until nearly smooth, leaving a few chunks in the mixture, then season, to taste, with salt.

Switch off the oven and remove the roast pork and vegetables. Transfer the pork to a serving plate and set aside to rest for at least 30 minutes. Transfer the roasted vegetables to an ovenproof dish and keep warm in the oven.

Heat the roasting tray containing the pork juices over a medium heat, scraping up any browned bits stuck to the bottom of the tray using a wooden spoon. Season, to taste, with salt and pepper, then strain through a fine sieve and keep warm until ready to serve.

Bring a pan of salted water to the boil, add the broccoli and cook for 3-4 minutes, or until just tender. Drain well and toss with a knob of butter.

To serve, slice the rolled pork and divide the slices among 8-10 serving plates. Spoon the roasted vegetables alongside, and a dollop of apple sauce. Drizzle over the sauce.


Method 2

🔪 Ingredients (serves 6–8)

For the Pork:

1.5–2kg (3–4 lb) boneless pork loin roast, rolled and tied

1–2 tbsp olive oil

1 tbsp sea salt (for crackling)

Freshly ground black pepper

1 tbsp chopped fresh rosemary or thyme (optional, for rubbing)

2 onions, thickly sliced (to sit the pork on)

2 garlic cloves, crushed (optional, for added aroma)

For the Apple Sauce:

3 large Bramley apples (or other cooking apples), peeled, cored, and chopped

2 tbsp water

1 tbsp caster sugar (more to taste)

A small knob of butter

Optional: Pinch of ground cinnamon or a squeeze of lemon juice

🔥 Instructions

🐖 For the Pork Roast:

Preheat oven to 240°C (220°C fan) / 475°F / Gas 9.

Prep the pork:

If not already scored, carefully score the skin with a sharp knife (1cm apart).

Pat the skin dry with paper towel.

Rub olive oil and salt generously into the skin and in between the scores. Add pepper and herbs if using.

Roast high and hot for crackling:

Place onion slices in the roasting tin to create a trivet.

Put the pork on top, skin-side up.

Roast at high heat (240°C) for 20–25 minutes to start the crackling.

Reduce heat and roast:

Lower the oven to 180°C (160°C fan) / 350°F / Gas 4.

Continue roasting for about 1 hour 20 minutes, or until juices run clear and internal temp is at least 65–70°C (150–160°F).

Rest pork uncovered for 20 minutes before slicing – this keeps crackling crisp.

🍏 For the Apple Sauce:

Cook the apples:

Place chopped apples in a saucepan with the water and sugar.

Simmer gently over low heat, covered, for 10–15 minutes, stirring occasionally, until soft.

Finish the sauce:

Mash or blend until smooth (or leave chunky if preferred).

Stir in a knob of butter and cinnamon or lemon juice if using.

Taste and adjust sugar.

🍽️ To Serve:

Slice the pork thickly, serve with:

Crispy crackling

Warm apple sauce

Roast potatoes, seasonal greens, and gravy



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