As requested here is an easy one pot roast pork recipe ideal for a lazy Sunday lunch. By cooking everything in one pan all the flavours combine together, resulting in a truly scrumptious dish.
1.5 kilos of pork loin
8-10 medium to large potatoes peeled and quartered
6 carrots peeled and halved
6 dessert apples
6 onions peeled and halved
1tbs fennel seeds
zest and juice of a lemon
125g softened butter
Salt and pepper
Preheat the oven to 220 oc.
Ask your butcher to score and remove the skin from the loin leaving about 0.5cm of fat on the loin. Score the fat as well.* Place the scored skin (crackling) on a tray.
Parboil the potatoes for 7-8 minutes, then drain giving the potatoes a good shake and leaving them for a couple of minutes for the steam to dissipate.
Whilst the potatoes are boiling, toast the fennel seeds in a dry pan for 1 minute then crush in a pestle and mortar (if you don’t have one the base of a saucepan works well). Chop the sage and add the seeds and sage to the butter with the lemon zest. Season with salt and pepper.
Remove the core from the apples and fill the cavity with the a teaspoon full of the butter. Spread the remainder of the butter over the loin. Heat 2-3 tablespoons of sunflower oil in a large roasting pan and place the potatoes, onions and carrots in the pan and baste well.
Add the apples butter side up and place the pork on top. Pour over the lemon juice. Place the crackling at the top of the oven and the pork on a rack in the middle. Cook for 30 minutes then remove from the oven. The crackling should be nice and crispy, remove and keep warm.
Baste the pork and vegetables and return them to the oven. Lower the temperature to 180C and cook for another 30 minutes. Remove from the oven and place the pork on a plate with the apples, carrots, potatoes and onions, cover and leave to rest for 5-10 minutes.
To make gravy, add a dessert spoon full of flour to the pan and stir well. Then over a low heat pour in 1/2 a cup full of boiling water or chicken stock and stir well scraping off all the juices into the gravy. Allow to boil for a couple of minutes (adding a little more water if it is becoming too thick ) and pour into a jug.
Carve the loin and serve it on a large platter with the crackling, roast veggies and gravy.
* If you need to score the skin and meat yourself take a very sharp knife (stanley knife is ideal) and cut through the skin in narrow diagonal strokes so that you form a crisscross pattern over the skin.