For the Roast Pork:
1.25kg boned & rolled pork loin
2 onions, cut into thick slices
2 carrots, thickly sliced on the diagonal
2 celery sticks, thickly sliced on the diagonal
15g bunch fresh thyme and/or sage
Rapeseed or olive oil, for cooking
About 200ml white wine or chicken stock
For the Bramley Apple Sauce:
750g Bramley apples (roughly 4 large apples)
Juice of 1 lemon
3 tablesp. caster sugar
25g butter
Sea salt and freshly ground black pepper
For the Roast Pork:
1.25kg boned & rolled pork loin
2 onions, cut into thick slices
2 carrots, thickly sliced on the diagonal
2 celery sticks, thickly sliced on the diagonal
15g bunch fresh thyme and/or sage
Rapeseed or olive oil, for cooking
About 200ml white wine or chicken stock
For the Bramley Apple Sauce:
750g Bramley apples (roughly 4 large apples)
Juice of 1 lemon
3 tablesp. caster sugar
25g butter
Sea salt and freshly ground black pepper
Preheat the oven to 220°C (425°F) Gas mark 7. Dry the pork with kitchen paper. Tip the vegetables and herbs into a roasting tin and season with salt and pepper, then drizzle over a little oil. Rub a little more oil over the pork and season all over, then put in the middle of the vegetables. Add a splash of wine or stock and roast for 25 minutes.
Reduce the heat to 180°C (350°F) Gas mark 4 and add another splash of wine or stock. Roast for 1 hour or until the pork is tender and cooked through. Transfer the pork to a warm plate and leave to rest for 20 minutes covered with tin foil and a clean tea towel.
Meanwhile, make the Bramley apple sauce. Peel and dice the apples and put in a small pan with the lemon juice and sugar. Add two tablespoons of water and heat gently for 4-5 minutes until the apples are soft. Add the butter and beat with a spoon until nearly smooth, leaving a few chunks, then season to taste with salt. Leave to cool.
Carve the pork into slices and arrange on warmed plates with the roast potatoes and vegetables. Add a good dollop of the apple sauce to each plate to serve.
Preheat the oven to 220°C (425°F) Gas mark 7. Dry the pork with kitchen paper. Tip the vegetables and herbs into a roasting tin and season with salt and pepper, then drizzle over a little oil. Rub a little more oil over the pork and season all over, then put in the middle of the vegetables. Add a splash of wine or stock and roast for 25 minutes.
Reduce the heat to 180°C (350°F) Gas mark 4 and add another splash of wine or stock. Roast for 1 hour or until the pork is tender and cooked through. Transfer the pork to a warm plate and leave to rest for 20 minutes covered with tin foil and a clean tea towel.
Meanwhile, make the Bramley apple sauce. Peel and dice the apples and put in a small pan with the lemon juice and sugar. Add two tablespoons of water and heat gently for 4-5 minutes until the apples are soft. Add the butter and beat with a spoon until nearly smooth, leaving a few chunks, then season to taste with salt. Leave to cool.
Carve the pork into slices and arrange on warmed plates with the roast potatoes and vegetables. Add a good dollop of the apple sauce to each plate to serve.
