Riverford Farm Shop - Real organic and local food

pork roasting guide:

Take your joint out of the fridge 30 minutes before cooking to bring to room temperature. Always sit a trimmed leek or onion under your joint of pork; it will caramelise and add both colour and flavour to your gravy - discard after cooking. Oven temperatures differ and so this guide is approximate - (NOTE: always test pork by inserting a skewer into the thickest part of the joint, juices must run clear, not pink).

Riverford Farm Shop recipe collection

pork roast on a bed of leek, apple and rosemary

Pork, apples, cider and sweet herb flavours... sounds good to you?

Ingredients - serves 4

1.1kg organic pork roast
2 apples - Cox would be good, they don't collapse
2 medium leeks, trimmed & washed
1 sprig rosemary
2 tsp light brown sugar
40g butter, diced
250ml cider
1 tbsp crème fraiche
salt, pepper

Method

Cut the leeks in half lengthways, and then into 2cm half rounds. Core and slice each apple into 6 wedges. Mix the two with the sugar and spread on a roasting tray then season and scatter with the butter. Season the pork roast with salt and pepper, lay the rosemary over the leek and apple and sit the pork over that. Transfer to the oven for about an hour and a half, or until the pork is thoroughly cooked. Discard the rosemary.

Lift the pork, apple and leek onto a hot plate to rest and add the cider to the meat juices in the roasting tray. Scrape all residue into the sauce and as it boils stir in the crème fraiche and adjust seasoning if necessary. Serve spooned over thick slices of pork with sweet apple and leek.

Riverford, Staverton, Totnes, TQ9 6AF t: 01803 762523 e: office@riverfordfarmshop.co.uk