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Serves: 4

Slow Cooked Roast Loin of Pork Braised in Cider

  • Prep Time

    30 min.

  • Cooking Time

    2 h

  • Method

    Indirect

  • Prep Time

    30 min.

  • Cooking Time

    2 h

  • Method

    Indirect

Ingredients

Pork Loin 346X318
  • 1kg loin of pork
  • 1 pint of dry mulled cider
  • ½ orange
  • 1 carrot
  • 1 parsnip
  • 1 leek
  • For the caramelised apple sauce:
  • 1 large Bramley apple
  • 1 tbsp honey
  • 25g salted butter
  • 1 tbsp fresh thyme

Instructions

    In the kitchen:

  • 01 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.
  • At the barbecue:

  • 01 Set up your barbecue for roasting at a medium heat (in-direct method).
  • 02 Cook the loin for around 2 hours or until cooked through to a core temperature of 75ºC.
  • 03 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.
  • 04 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.

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