Roast Pork With Apple and Brandy Gravy
- Ready In:
- 17mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 3 kg pork legs
- 1⁄4 cup olive oil
- 1 tablespoon sea salt
- 6 desiree potatoes, cut into quarters
- 2 onions, quartered and (if large)
- 1 tablespoon rosemary, chopped
- 4 fuji apples
- 1 1⁄2 tablespoons brandy
- 2 tablespoons plain flour
- 1 3⁄4 cups vegetable stock
directions
- 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.
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Reviews
-
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!
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July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
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