Rolled pork with mustard cider apples
Pork and apple are a match made in heaven, and the combination paired with cider, maple syrup and mustard make this a truly scrumptious roast meal. With crisp crackling, tender braised apples and hints of sage, this is a winning dish that any level of cook can execute.
- 1kg - 1.2kg boneless skin-on pork roast
- 1 brown onion, cut into wedges
- ½ cup fresh sage leaves
- 500ml apple cider
- 2 Tbsp wholegrain mustard
- 1 Tbsp maple syrup
- 4 apples, cored and quartered
- Peckham's Farmhouse Cider
- Preheat your oven to 210 degrees celsius fan bake. Place the pork roast in a roasting pan, pat dry with paper towel and score the skin if not already. Season generously with salt, then place into the oven to cook for 20 minutes or until the skin is golden and crackled.
- Remove the pork from the oven, and lower the temperature to 170 degrees celsius. Scatter the onion wedges and half of the sage leaves around the pork. In a bowl or jug, combine the apple cider, mustard and maple syrup. Season with salt and pepper, then pour into the roasting pan (ensuring not to pour onto the skin).
- Cover with foil or a lid, and return to the oven for 60-70 minutes or until cooked through. After 45 minutes of cooking, add the apples to the roasting pan to cook for the remaining cook time, with the lid removed.
- Once cooked, remove the pork from the roasting pan and loosely cover with foil before resting for 10-15 minutes. Fry remaining sage leaves in butter or oil until crispy. Slice the pork as desired, and serve alongside the cooked apples, crispy sage leaves and braising liquid.