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Roast pork with apples and cider

  • 0:15 Prep
  • 3:45 Cook
  • 8 Servings


  • 2.3kg boneless pork leg roast (see note)
  • 2 tablespoons olive oil
  • 1 tablespoon sea salt flakes
  • 500g eschalots, peeled
  • 355ml apple cider
  • 2 garlic cloves, crushed
  • 1 cup Massel chicken style liquid stock
  • 1 teaspoon fennel seeds
  • 3 large pink lady apples or jazz apples, cut into thick wedges


  • 1
    Preheat oven to 220°C/200°C fan-forced. Pat pork rind dry with paper towel. Using a sharp knife, score rind. 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 180°C/160°C fan-forced. Place eschalots 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. 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.

Source: taste.com.au


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