- 0:25 Prep
- 2:10 Cook
- 10 Servings
- Capable cooks
Make roast pork the hero of your festive feast with this mouthwatering Christmas main.
Ingredients
- 1 1/2 tablespoons sea salt flakes
- 2 teaspoons dried fennel seeds
- 2kg boned rolled loin of pork (see note)
- 1 tablespoon olive oil
- 10 small red Gala apples, halved lengthways
Cider gravy
- 50g (1/3 cup) plain flour
- 500ml (2 cups) Massel Chicken Liquid Stock
- 250ml (1 cup) apple cider
Method
- Step 1Preheat oven to 230ºC. Combine salt and fennel in a bowl.
- Step 2Place the pork, rind-side up, in a roasting pan. Drizzle the oil over the rind. Rub the salt mixture over the rind and into the cuts. Roast for 45 minutes or until the rind crackles.
- Step 3Reduce oven temperature to 200ºC. Arrange apple around pork and roast for a further 1 hour 10 minutes or until pork is just cooked through and apple is tender. Transfer to a serving platter. Cover with foil and set aside for 10 minutes to rest.
- Step 4Meanwhile, to make the cider gravy, drain the juices from the pan. Place the pan over medium-high heat. Add the flour and cook, stirring, for 1 minute or until the mixture bubbles. Gradually add the stock and cider, scraping the pan with a wooden spoon to dislodge any bits that have cooked onto the base, until the mixture boils. Boil, stirring occasionally, for 8-10 minutes or until the gravy thickens.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1800 kj
Energy
19g
Fat Total
7g
Saturated Fat
3g
Fibre
42g
Protein
114mg
Cholesterol
1711.5mg
Sodium
15g
Carbs (sugar)
20g
Carbs (total)
All nutrition values are per serve
Notes
You’ll find the pork, already scored and tied, in the meat section at Woolworths.
For tips on how to make perfect pork crackling, watch Woolworths Good Taste Food Editor Michelle Southan in the How to video series (see the link in related articles in the green box on the right).
- Author: Michelle Southan
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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