Cider pork roast
6
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Recreate the flavour of gravy by adding apple cider to the mixture. With the added sweetness your next roast is sure to impress!
Ingredients
Plum jam
2 tbs, (fig jam)
Cider, sweet
⅓ cup(s), (sparkling apple)
Potato(es)
600 g, chopped
Garlic
6 clove(s), unpeeled
Olive oil
1 tbs
Dijon mustard
2 tsp
Light cream
¼ cup(s), (60ml)
Oil spray
1 x 3 second spray(s)
Pork leg roast, raw
640 g, (buy 800g), fat trimmed, boneless rolled pork leg
Instructions
1
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.
2
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.
3
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.
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