Vickys Roast Pork with Apple Gravy, Gluten, Dairy, Egg-Free & Soy-Fre. Great recipe for Vickys Roast Pork with Apple Gravy, Gluten, Dairy, Egg-Free & Soy-Fre. The stuffing flavours work great with the pork The Best Gluten Free Pork Gravy Recipes on Yummly Apple And Cornbread-stuffed Pork Loin With Roasted Apple Gravy, Meatballs And Gravy In Seconds, Pork Tenderloin With Ginger Gravy.

Vickys Roast Pork with Apple Gravy, Gluten, Dairy, Egg-Free & Soy-Fre In a Dutch oven or oven-proof covered pan, heat the oil over medium heat. Season the pork on all sides generously with salt and pepper. Remove the pork from the pan and set aside.

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Great recipe for Vickys Roast Pork with Apple Gravy, Gluten, Dairy, Egg-Free & Soy-Fre. The stuffing flavours work great with the pork The Best Gluten Free Pork Gravy Recipes on Yummly Apple And Cornbread-stuffed Pork Loin With Roasted Apple Gravy, Meatballs And Gravy In Seconds, Pork Tenderloin With Ginger Gravy.

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Composition Vickys Roast Pork with Apple Gravy, Gluten, Dairy, Egg-Free & Soy-Fre:

You need 1 - lemons zest.
You need 1 1/4 kg for loin of pork.
Provide 10 grams of sage leaves, finely chopped.
Prepare 4 clove of garlic, finely chopped.
You need 15 grams parsley, finely chopped.
Require 1 tsp of sea salt.
Need 1 cracked or ground pepper to taste.
Require - Gravy.
Provide 100 ml of apple juice.
Need 100 ml for chicken stock.
You need 125 ml for cold water.
Provide 2 tsp for cornflour.
Prepare 1 pepper to taste.

Serve the cider gravy with the pork roast and baked apples. To make the baked apples: Core the apples with an apple corer, making a good size cavity to hold the stuffing. After you glaze the pork loin roast, be sure to add your water to the base of your pan - you'll need the liquid for the delicious gravy! Oh, and don't forget to keep adding water to the pan while roasting this way it keeps the roast nice and moist during cooking and you will need the leftovers for the gravy.

Vickys Roast Pork with Apple Gravy, Gluten, Dairy, Egg-Free & Soy-Fre making process:

If your pork is already tied, cut off the string and the rind & fat. Slice a hole about 4cm wide through the thickest part of the pork loin for the stuffing to go in. Preheat the oven to gas 5 / 190C / 375°F.
Mix the sage leaves, parsley, lemon zest, garlic, salt and black pepper together then push it into the hole you made through the pork. Spread what you have left over the surface of the loin.
Score the pork rind deeply in a criss cross fashion then place it back in top of the pork.This will protect the meat and keep it moist plus help make the gravy.
Tie the pork back up with kitchen string at 2cm intervals and put it into a roasting tin.
This size will be cooked at 1hr 35 minutes but the general rule is 30 minutes per 500g plus an extra 20 minutes at the end.
When the pork is finished roasting, put it onto a warmed cutting board to rest and cover it with foil.
Take the roasting tray and tilt it to one corner so the juices collect there, then skim off any fat and discard. Put the tray on the stove top over a medium heat and add in the apple juice and 50mls of the water. Stir well to get all the nice flavoursome bits off the bottom of the tray and simmer for 2 minutes.
Strain the liquid into a small pan and bring it back to a simmer on the stove. Mix the cornflour into the remaining cold water then stir it into the pan and cook until thickened. Season to taste.
To serve, remove the string from the pork, lift off the rind and cut it up, is now delicious pork crackling! Carve the pork and serve with seasonal vegetables, the crackling (unless you're watching your figure!) and the gravy in a beautiful gravy boat!.
If you have leftovers you could turn them into roast pork burritos by shredding a few slices of the pork and flash frying in some oil. Mix a chopped onion with a small bunch of coriander and the juice of a lime and spoon it all onto 4 warmed tortillas topped with guac, salsa & sour cream.
Or make pork & slaw sandwiches! Spread some mustard on 4 burger buns then in a bowl stir together 125ml mayo, 1tbsp each of white wine vinegar, worcestershire sauce and wholegrain mustard with a pinch of sugar. To that add a grated carrot, small red onion and half a celeriac. Put some pork slices on each bun then top with the slaw. Gorgeous!.

Remove the pork and put on a plate to cool. Put the onion mixture in a baking dish and add the apple cider and ½ teaspoon of salt and stir to mix. Mix the mustard with the fresh thyme leaves and then rub all over the pork tenderloin. Put the shallots cut-side down in the bottom of a roasting tin, then lay the pork, rind-side up, on top. Rub the jerk paste into the pork rind and press into the cuts.

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