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the Ingredients
Instructions
This delicious roast pork recipe is perfect for a chilly winter’s day!
Method:
- Set up your barbecue for roasting at a medium heat (in-direct method).
- Score the fat of the pork with a sharp knife and rub with salt. Roughly chop the carrot, leek and parsnip and place into a large drip tray. Place the pork on top of the vegetables. Squeeze the orange and mix the juice with the mulled cider and pour over pork. Add the orange rind to the vegetables in the tray.
- Cook the loin for around 2 hours or until cooked through to a core temperature of 75ºC.
- Meanwhile prepare the apple sauce. Peel and roughly chop the apple and place on a sheet of foil, season with salt and pepper then add the butter, honey and thyme, wrap the foil around the apple to make a parcel and cook for 1 hour until the apple is pureed.
- When the pork is cooked take it off the barbecue and allow to rest for 15 minutes. Slice the pork, pour over the cider juices and serve.
- Score the fat of the pork with a sharp knife and rub with salt. Roughly chop the carrot, leek and parsnip and place into a large drip tray. Place the pork on top of the vegetables. Squeeze the orange and mix the juice with the mulled cider and pour over pork. Add the orange rind to the vegetables in the tray.
- Set up your barbecue for roasting at a medium heat (in-direct method).
- Cook the loin for around 2 hours or until cooked through to a core temperature of 75ºC.
- Meanwhile prepare the apple sauce. Peel and roughly chop the apple and place on a sheet of foil, season with salt and pepper then add the butter, honey and thyme, wrap the foil around the apple to make a parcel and cook for 1 hour until the apple is pureed.
- When the pork is cooked take it off the barbecue and allow to rest for 15 minutes. Slice the pork, pour over the cider juices and serve.
In the kitchen:
At the barbecue:
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