Garlic and Thyme Pork with Apple Sauce
Serves: 4
Preparation: 10 minutes
Cooking Time: 170 minutes
Ingredients
- 1.8kg The Co-operative boneless, rolled leg of pork
- 3 cloves garlic, halved
- 3.75ml (3/4tsp) dried thyme
- 2 onions, cut into wedges
- 100g (3 1/2oz) apple sauce
- 15ml (1tbsp) Napolean brandy
- 20ml (3 heaped tsp) chicken gravy granules
- 30ml (2tbsp) double creamMake your own apple sauce:3 large apples
- 140ml of medium dry cider
- 25g butter
- juice and rind of half a Fairtrade lemon
- 1 tablespoon of caster sugar
Method
- Preheat the oven to 180°C, 350°F, gas mark 4.
- Put pork in a roasting tin and pat dry. Make 6 slits in the fat and press in the garlic. Sprinkle with 2.5ml (1/2tsp) thyme and salt. Add onions and roast for 2 hours 40 minutes (35 minutes per 500g plus 35 minutes) or until cooked throughout.
- Meanwhile, mix the apple sauce with the remaining thyme and brandy.
- Drain off excess fat from roasting tin. Pour juices into a measuring jug and add boiling water to make 300ml(10floz). Place granules in a pan and whisk in the liquid. Bring to the boil, stirring until thickened. Stir in the cream and serve with the pork and apple sauce.
Make your own apple sauce:
- Peel and core the large cooking apples and cut into slices of even thickness.
- Place the sliced apple, cider, caster sugar and lemon rind into a medium-sized pan over a high heat with the lid on.
- After 5 to 7 minutes the apples should be mushy and sweet with a hint of lemon – add more sugar to taste if you like your apple sauce particularly sweet.
- Remove the apple sauce from the heat and stir in the butter (now is the time to blend it if you want a smooth sauce).
- Season to taste and serve immediately, or leave to cool if you prefer.