Recipe Category: Main Courses
Crackly Pork Loin with Roast Apple and Rhubarb
A crispy crackled loin of pork is partnered here with fruity roast apples and tangy rhubarb.
- 1.5kg rolled pork loin
- fine sea salt and freshly ground black pepper, to taste
- 1 red onion, peeled and cut into wedges
- 4 cloves garlic, smashed
- 4 long sprigs rosemary
- 1 tablespoon olive oil
- 6 small green apples
- 1 bunch rhubarb stalks, cut into 3cm pieces
- 1 cup dry white wine or apple juice
- 1/3 cup brown sugar
- 6 cloves
- 50g butter, cubed
Remove pork from refrigerator 1 hour before roasting. Pre-heat oven to 230°C. Score pork rind with a sharp knife and rub liberally with salt. Place onions and garlic in a roasting pan and drizzle with oil. Position pork on top and roast at 230°C for 30 minutes. Do not baste as crackling will soften. Reduce temperature to 170°C. Cut apples in half horizontally and arrange around pork with rhubarb and rosemary. Drizzle over wine, sprinkle with brown sugar and cloves and dot with butter. Roast for a further one hour. If crackling needs more crisping, use the oven grill for a few minutes. Allow pork to rest for 15 minutes, before carving and simmer pan juices until thickened slightly. Serve pork sliced with roast apples and rhubarb.
Accompany with roast potatoes, roast pumpkin and steamed green beans.
Recipe Type: Roast