Recently Nick and I visited his parents at their farm which is close to Kyogle. They are growing fruit trees and recently started growing vegetables and collecting eggs from their chicken (now chickens), while working and trying to establish themselves.
They had a leg of pork to roast and Nick suggested using some of the sage from their herb spiral and apples to flavour the pork. The pork was cooked to perfection using a digital meat thermometer, with lovely flavours of sage and apple. The cooked apple had caramelised and made a perfect accompaniment with the home-grown potatoes.
Apple and Sage Roast Pork
Serves: 6 or more
Pork on leg (ours was 2.5kg)
3 apples (Gala or similar)
20 Sage leaves (approximately)
Potatoes (1 per person), halved
1-2 brown onions, halved
½ cup red wine
Cut one of the apples into slices the width of a pencil and approximately 3cm long. Cut the other two apples into 8 slices for roasting. Slice a knife in through the skin of the pork, enough to fit the apple slices, cutting every 3-4cm. Stick a piece of sage into each slit followed by a piece of apple.
Place the pork in a large roasting pan. Surround the pork with the onions, potatoes and remaining apple pieces. Lightly dust the pork and vegetables with plain flour, then mustard powder. Pour apple cider and ½ cup water into the roasting pan and cook at medium heat 180°C for 1 hour per kg.
Once cooked to well done, remove and carve the leg. Remove vegetables and make gravy with the sauce surrounding the leg. Add ½ cup red wine to the sauce and mix together. Serve on top of carved roast pork.Print This Post