Roast Pork with Apple, Parsnip & Apple Gravy

Linley Valley Pork Loin
6 Red Apples cored, cut into wedges 
3 Parsnips, peeled, trimmed and quartered
3 Leeks (white part only) halved lengthwise and quartered
50gm butter chopped
2 tablespoons Welly Boot Extra Virgin Olive Oil

For the pork loin, pop the meat in the oven at 220 degrees for 20 minutes then drop temp to 180 and cook for 20 minutes per 500gms. 
To get the crackling extra crunchy oil & salt it before popping it in the oven – the high heat at the beginning is what does it. If your crackling doesn’t crackle, get a knife in between the crackle and the fat and slice it off – it should peel off easily. Then just pop the skin back into a roasting hot oven and wrap the meat in foil in the meantime and leave it in a warm place. 
Place apples, parsnips and leeks in an oven proof dish, dot with butter, drizzle olive oil season with salt and pepper. Cover with alfoil and roast for 15 180 degree oven. Uncover continue cooking until vegetables are cooked and browned.

For The Apple Gravy:
200 ml Harvey Fresh Apple Juice
125 ml cold water
2 teaspoon cornflour 
Juices from Roast Pork
Place roasting pan on top of stove over medium heat add apple juice and water, scraping and deglazing pan. Simmer then add cornflour mixture to thicken gravy cooking for 3-5 minutes season to taste.

Serves:  4

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