Roast Pork With Apple and Brandy Gravy

READY IN: 17mins
Recipe by bluemoon downunder

Roast pork with fuji apples and brandy gravy. This recipe was in the May 2006 issue of the Australian magazine 'super food ideas'. The preparation and cooking times below do not include the 15 minutes "resting time" in step 6. I have not yet made this recipe, but when I do I shall use Vegetable Stock Vegetable Stock for the vegetable stock used in step 9.

Top Review by Chris Reynolds

This is a wonderful way to serve a pork roast. The rosemary adds a delicious, delicate flavor to the meat and vegetables. I followed the recipe as written except for a couple of things: I halved the oil as I did not think the roast needed extra oil (I was using a boneless pork loin, not a leg) and I lowered the temperature to 400 degrees in step one because I thought 480 sounded too high. The meat was done to a "T" (or maybe a "D")! One more note, this recipe takes 2-1/2 hours to cook, not the 17 minutes stated in the recipe! But don't let that put you off. It is wonderful!

Ingredients Nutrition


  1. Preheat oven to 250°C/480°F.
  2. Place the pork in a large roasting pan; rub 2 tablespoons of oil over the rind; sprinkle with sea salt, using fingertips to rub the oil into the rind and roast for 20 minutes.
  3. Place the potatoes, onions, rosemary and the remaining oil in a large bowl and toss until well-coated.
  4. Reduce the oven heat to 180°C/350°F and roast the pork for a further 40 minutes; remove the pork from the oven and baste with the pan juices; arrange the potatoes and onions around the pork and roast for a further one hour.
  5. Cut the apples into quarters; remove the cores; arrange the apples in the roasting pan with the pork; baste the pork and apples with the pan juices and roast for a further 30 to 40 minutes or until the pork is just cooked.
  6. Remove the pork to a serving plate; cover loosely with foil and stand for 15 minutes to rest.
  7. Spread the vegetables and apple over the roasting pan; increase the oven temperature to 220°C/425°F and roast for a further 10 minutes or until the vegetables and apple are golden and tender; remove vegetables and apple to a serving plate.
  8. Drain the excess fat from the roasting pan, leaving 2 tablespoons; place the pan over a medium heat, add brandy and stir to scrape the sediment from the base of the pan; add flour; and cook, stirring, for 1 minute.
  9. Remove the pan from the heat and stir in the vegetable stock; return the pan to the heat and cook, stirring, until the brandy gravy comes to the boil.
  10. Slice the pork and serve with the apple, vegetables and brandy gravy.

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