ROAST PORK LOIN WITH CIDER AND MUSTARD

• porsi: 8

Bahan-bahan

For the roast pork loin: -

2 large onions, sliced

2 thyme sprigs

2kg Andarl Farm boned and rolled Velvet Pork loin

1 tbsp sunflower oil, plus extra for greasing

Salt and black pepper

For the cider and mustard gravy:

20g butter

3 tbsp plain flour

100ml cider

400ml chicken stock

2 tsp wholegrain mustard

2 tsp apple sauce

h tsp Worcestershire sauce

To serve:

Roasted parsnips

Mashed potato

Peas

Petunjuk

1 Preheat the oven to 220 0 C/200 C fan/gas mark 7. Lightly grease a roasting tin with oil, then place the onions and thyme sprigs in a pile in the centre of the tin and place the pork loin on top.

2 Pat the skin of the pork dry with kitchen paper. Rub the sunflower oil and a large pinch of salt into the skin.

3 Roast for 20 minutes, then reduce the heat to 190°C/170°C fan/gas mark 5. Roast for one hour and 30 minutes longer or until the juices run clear and the skin is golden and nearly crisp.

4 Using a small sharp knife, remove the crackling from the pork. Use a pair of scissors to snip the crackling into long, thin strips. Place in a single layer on a baking tray lined with baking paper and place in the oven to crisp up for about 6-8 minutes until golden and crisp all over, turning halfway through.

5 Meanwhile, transfer the pork to a plate or board, tent with foil and set aside to rest for

15 minutes.

6 Place the roasting tin over a medium heat on the hob and spoon out all but two tablespoons of the fat. Add the butter and allow to melt, then add the flour and cook for 2-3 minutes, stirring.

7 Gradually pour in the cider and stock and bring to the boil. Reduce the heat and simmer until the sauce is thickened and reduced by about one-third, stirring frequently. Stir in the mustard, apple sauce and Worcestershire sauce, then season to taste. Strain through a sieve into a warm serving jug.

8 Slice the pork and serve with the crackling, the gravy, roasted parsnips, mashed potato and some peas.