Ingredients
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4 lb (1.8 kg) piece of Pork
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1 tbsp Olive Oil
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2 tsp Sea Salt
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Baked sage & calvados apples
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4 small sweet red Apples
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scant ¼ cup (30 g) Hazelnuts
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6 Shallots
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1 bunch fresh Sage
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⅔ cup (150 ml) Calvados
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⅓ cup (100 ml) plus 1 tbsp Vegetable Broth
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2 tbsp double Heavy Cream
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Sea Salt
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freshly ground Black Pepper
Directions
This easy recipe allows you to roast everything in one tray, with just a few little additions that bring a new spark to an old classic. You can then serve simply with a salad and some crusty bread or whip up a gravy with the pan juices and add some greens and a potato side dish.
Steps
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1
Done
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Preheat the oven to 200°C (400°F) Gas 6. |
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2
Done
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Place the pork in a roasting pan and use a paper towel to pat dry all over. Use a very sharp knife to make long slashes at about 5 mm/¼ inch width apart across the skin, making sure you don't cut through to the meat underneath. (You can always ask your butcher to do this bit for you if you like.) Massage the olive oil into the skin followed by the sea salt flakes, pushing them down inside the cuts. |
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3
Done
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Scatter the apples, hazelnuts, shallots and sage around the base of the pork. Pour in the Calvados and the vegetable stock, then season to taste with salt and pepper. Roast in the preheated oven for about 30 minutes or until crackling starts to form, then reduce the heat to 180°C (350°F) Gas 4 and cook for a further 35 minutes per 500 g/18 oz., plus 35 minutes. |
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4
Done
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Rest the roasted pork for 5 minutes, then carve into thick slices and serve with the roasted apples, hazelnuts, shallots and pan juices. If you want a richer sauce, stir the cream through the warm pan juices just before serving. |
