Roast Pork With Apple and Brandy Gravy

READY IN: 17mins




  • Preheat oven to 250°C/480°F.
  • 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.
  • Place the potatoes, onions, rosemary and the remaining oil in a large bowl and toss until well-coated.
  • 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.
  • 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.
  • Remove the pork to a serving plate; cover loosely with foil and stand for 15 minutes to rest.
  • 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.
  • 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.
  • 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.
  • Slice the pork and serve with the apple, vegetables and brandy gravy.