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Photo of Roast pork with pickled apples and mustard gravy by WW

Roast pork with pickled apples and mustard gravy

Total Time
3 hr 5 min
40 min
2 hr 10 min


Red apple, peeled

8 small

Apple cider vinegar

2 cup(s), (500ml)

Brown sugar

½ cup(s), (110g) firmly packed

Granulated stevia sweetener

½ cup(s), (110g)

Cinnamon quill

1 whole


3 whole

Dried bay leaf

2 whole, dried


½ tsp, whole

Pork loin roast, raw

1600 g, (buy 2kg), skin on, scored

Olive oil

1 tbs

Plain flour

2 tbs

Salt reduced chicken stock

2 cup(s), (500ml)

Dijon mustard

1 tbs


  1. Pierce apples a few times with a skewer. Bring vinegar, sugar, stevia, 1½ cups (375ml) water, cinnamon, cloves, bay leaves and peppercorns to the boil in a medium saucepan.
  2. Add apples and return to the boil. Reduce heat and simmer, covered, for about 6-8 minutes or until apples are almost tender when pierced with a skewer (skins might start to split). Transfer apples and pickling juice to a glass or ceramic dish. Cover and refrigerate overnight.
  3. Preheat oven to 240°C. Place pork, rind-side up, in a large roasting pan. Drizzle over oil, then rub 1 tbs sea salt into cuts. Bake for 30 minutes or until rind crackles.
  4. Reduce oven to 180°C. Bake for 1 hour 15 minutes or until pork is cooked through. Transfer pork to a plate and cover loosely with foil. Rest for 15 minutes.
  5. Meanwhile, drain any excess fat from dish and place remaining pan juices over low heat. Add flour and cook, stirring, for 1 minute or until mixture bubbles and thickens. Gradually stir in stock until smooth and cook, stirring, for 5 minutes or until mixture boils and thickens. Stir in mustard. Strain gravy.
  6. Remove and discard string from pork. Set rind aside and trim away visible fat. Serve slices of pork with rind, apples and gravy.