Cider pork roast
2 tbs, (fig jam)
⅓ cup(s), (sparkling apple)
600 g, chopped
6 clove(s), unpeeled
¼ cup(s), (60ml)
1 x 3 second spray(s)
Pork leg roast, raw
640 g, (buy 800g), fat trimmed, boneless rolled pork leg
- Preheat oven to 220°C or 200°C fan-forced. Lightly spray a flameproof baking dish with oil. Rub jam over pork and place in prepared dish. Bake for 15 minutes. Reduce heat to 200°C or 180°C fan-forced and bake for 30 minutes or until pork is cooked through. Transfer to a plate. Cover pork with foil and set aside to rest for 10 minutes before slicing thinly. Set baking dish aside to make sauce.
- Meanwhile, boil, steam or microwave potatoes until just tender. Drain (see note). Place potatoes, garlic and oil in a baking dish and toss to coat. Season with salt and freshly ground black pepper. Bake potato mixture with pork for last 30 minutes of cooking.
- Heat pork baking dish over medium heat. Add cider and bring to the boil. Add mustard and cream. Reduce heat and simmer for 2 minutes or until gravy has thickened. Serve pork with potatoes, garlic and cider gravy.