- 6 Servings
- Capable cooks
Roast pork is my family’s favourite Sunday lunch. As a change to traditional apple sauce, I recently tried this spicy apple relish, which worked well with crisp potatoes and a few green leaves.
Ingredients
- 2kg pork loin (with skin on), skin scored in a crisscross pattern
- 2 tablespoons extra virgin olive oil, plus extra to drizzle
- 2 Granny Smith apples (skin on), cut into 1cm cubes
- 2 tablespoons fresh thyme leaves
- 1 tablespoon mild curry powder
- 2 tablespoons maple syrup
- Juice of 1 lemon
- 2 tablespoons chopped flat-leaf parsley
- Roast potatoes, to serve
Method
- Step 1Preheat oven to 200°C. Rub pork rind with a little oil, then rub with 1 heaped tablespoons salt. Place pork on a rack in a roasting pan and bake for 1 hour 40 minutes or until skin is crisp and the juices run clear. Rest the pork, loosely covered, for 15 minutes.
- Step 2Meanwhile, combine all the remaining ingredients in a bowl. Set the relish aside.
- Step 3Serve the pork with the apple relish, roast potatoes and a green salad.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
1932 kj
Energy
12g
Fat Total
3g
Saturated Fat
2g
Fibre
74g
Protein
183mg
Cholesterol
224.22mg
Sodium
12g
Carbs (sugar)
12g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little
- Image credit: Mark Roper
- Publication: Taste.com.au
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