Roast Pork Loin with Cider and Mustard Gravy
 
Roast Pork Loin with Cider and Mustard Gravy
 

Roast Pork Loin with Cider and Mustard Gravy

2hrs 10mins
medium
Servings: 6

This roast pork loin with cider and mustard gravy is comfort food done right. Succulent roast pork with golden crackling, paired with a silky, flavour-packed gravy made using our Organic Free-range Chicken Bone Broth, crisp cider, and a touch of mustard. Perfect with mash and greens, it’s a roast that delivers depth, richness and balance in every bite.

Ingredients

  • 4 large banana shallots, halved
  • 3 large carrots, cut into 2 inch pieces
  • 3 celery sticks cut into 2 inch pieces
  • 2kg rolled pork loin, skin scored
  • 2 tbsp plain flour
  • 500ml bottle medium dry cider
  • 4 sprigs thyme
  • 1 large granny smith apple, peeled and diced into 1/2cm cubes
  • 1 tbsp calvados (optional)
  • 1 tsp seeded mustard
  • 1 tbsp cider vinegar
  • 1 tbsp Organic Pasture-fed Pork Fat
  • 2 pouches Organic Free-range Chicken Bone Broth
Free-Range Organic Chicken Bone Broth
£6.15
£6.15

Instructions

  1. Remove the pork from the fridge an hour before you intend to cook it, in order for it to come to room temperature
  2. Preheat the oven to 220C Fan. Use an oven thermometer if you have one, for an accurate oven reading
  3. Place the shallots, carrots and celery into a large roasting tin. Season the vegetables with salt and pepper and drizzle with 1 tbsp of pork fat. Mix well and place a wire rack on top of the layer of vegetables. Pour in 150ml water to the roasting tray
  4. Spread the rolled pork with the rest of the pork fat and season generously with sea salt all over the skin. Place this onto the wire rack and into the oven on a high shelf for 45 minutes until the crackling is a lovely golden brown
  5. Reduce the temperature of the oven to 190c. Open the oven door and pull the pork out so that you can rotate the tin. Check inside and if the edges are beginning to burn, pour in another 100-150ml of water in those areas. Place the tin back into the oven and continue to cook for 40 minutes or until the internal temperature of the pork reaches 63c. Make sure to use a digital probe for an accurate reading. Remember that as the pork rests it will continue to cook
  6. Lift the pork from the roasting tray along with the roasting rack and place onto a tray. Cover it with foil and set aside to rest while you get on with the gravy
  7. Tilt the roasting tray and spoon out any excess fat from the tray. You need to leave at least 2-3 tbsp of fat in the tray to make the gravy
  8. Place the tray back onto the heat and add in the flour. Using a wooden spoon stir well for two minutes making sure to scrape the base of the tin well. Pour in the cider and let it bubble away until it has reduced by half and add in the apple, the mustard and the cider vinegar. Then add the chicken bone broth and thyme, and let this simmer gently for 15-20 minutes
  9. Pass the gravy through a fine sieve over a saucepan, making sure to press down on the vegetables with a ladle or a spoon to squeeze as much flavour out as possible
  10. Add in the calvados and any resting juices from the pork and stir well. Lastly add the seeded mustard and whisk in well, bringing the gravy up to a gentle simmer
  11. Finish by stirring in the cider vinegar. Taste the gravy and season to your liking