| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main course | 4 | Servings | |
INGREDIENTS
| 1 | kg | Loin of Pork, on the bone |
| wine | ||
| rib end | ||
| 2 | Potatoes | |
| 2 | Apples | |
| 125 | g | Butter |
| 150 | Cider | |
| 75 | g | Sugar |
| Carrots, Red Cabbage and | ||
| Gravy to serve | ||
| Baby Turnips | ||
| minutes. After that turn the heat down to Gas Mark, minutes. After that turn the heat down to Gas Mark 5. To |
INSTRUCTIONS
Score the pork and salt it for at least 24 hours. This will help it to crispen whilst cooking. Peel the potatoes and cut in half. Place into a thick bottomed oven proof pan with the butter and the cider. Cook until golden brown. Peel and core the apples and cut in half. Dip one side in the icing sugar. Caramelise in a hot non stick pan with a little oil. The pork should now be roasting away on a high shelf in the oven for tell if the meat is cooked, insert a skewer into the thickest part of the pork. The juices that run out should be absolutely clear, without any trace of pinkness. Take the pork out of the oven and leave to rest for 15 minutes. Serve with seasonal vegetables and gravy. Converted by MC_Buster. NOTES : Chef:Aaron Patterson Converted by MM_Buster v2.0l.
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”
Nutrition (calculated from recipe ingredients)
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Calories: 2758
Calories From Fat: 932
Total Fat: 102.4g
Cholesterol: 494.6mg
Sodium: 402mg
Potassium: 3509.3mg
Carbohydrates: 83g
Fiber: 4.6g
Sugar: 42.9g
Protein: 139.9g