There's nothing like a Sunday Roast! When it comes to the best meats to cook for your family with this hearty meal, a lovely joint of pork is an excellent choice. Full of flavour and tricky for even an amateur cook to dry, the best part for most is the delicious crackling! In this handy recipe with NEFF we will cover the perfect roast pork with crackling, complete with crispy roasted potatoes!
- 2.2kg rolled, boneless pork tenderloin joint, skin scored
- 1 tbsp sea salt
- 3 bramley apples, peeled and diced
- Juice of half a lemon
- 6 tbsps caster sugar
- 6 medium floury potatoes, peeled and chopped into large chunks
- 2 tbsps duck fat or lard, melted
- 150ml cider
- 300ml chicken stock
- 2 tbsps cornflour mixed with 4 tbsps cold water
Steamed vegetables, such as carrots, broccoli and green beans
Preheat the oven to CircoRoast 170°C.
Place a wire rack in a universal pan and lay the pork join on top.
Rub the salt into the fat and place in the oven. Insert the meat probe into the thickest part of the meat and cook with low added steam until the internal temperature of the pork reaches 63°C (about 2 hours).
Meanwhile, place the apples, lemon juice and caster sugar in a baking dish and mix together. Place in the oven on a lower shelf for 40-50 minutes, until the apples are soft. Stir together and remove from the oven.
Place the potatoes in a pan of cold water and bring to the boil. Simmer for 12-14 minutes, until the potatoes are tender. Drain the potatoes in a colander and give them a good shake to ruffle up the edges.
Approximately 45 minutes before the pork is ready, toss the cooked potatoes in the melted duck fat and place on the wire rack around the pork. Cook with the pork for 20 minutes, then change the oven setting to 200°C CircoRoast with low added steam and cook for the remaining 20-25 minutes (increasing the temperature will help the potatoes and crackling on the pork to crisp up).
When the pork is cooked, remove from the oven and transfer to a warm serving plate. Cover with foil and allow to rest for 10 minutes. Pour the pork juices from the tin into a saucepan. Allow the potatoes to continue to cook in the oven for the final 10 minutes whilst the pork is resting.
Add the cider to the meat juices and boil for 5 minutes until reduced by half.
Add the stock and bring back to the boil. Slowly pour in the cornflour and water mixture whilst stirring until the gravy has thickened. Give it a little taste and add a little salt and pepper if required.
Slice up the roast pork and the crackling and serve with the apple sauce, roast potatoes and some steamed vegetables. Serve with the warm gravy.