FoodCoop Recipes
Garlic and Thyme Pork with Apple Sauce
Prep
10 minutes
Cook
170 minutes
Serves
4
Ingredients
1.8kg The Co-operative boneless, rolled leg of pork
3 cloves garlic, halved
3.75ml (3/4tsp) dried thyme
2 onions, cut into wedges
100g (3 1/2oz) apple sauce
15ml (1tbsp) Napolean brandy
20ml (3 heaped tsp) chicken gravy granules
30ml (2tbsp) double creamMake your own apple sauce:3 large apples
140ml of medium dry cider
25g butter
juice and rind of half a Fairtrade lemon
1 tablespoon of caster sugar
Method
Preheat the oven to 180°C, 350°F, gas mark 4.
Put pork in a roasting tin and pat dry. Make 6 slits in the fat and press in the garlic. Sprinkle with 2.5ml (1/2tsp) thyme and salt. Add onions and roast for 2 hours 40 minutes (35 minutes per 500g plus 35 minutes) or until cooked throughout.
Meanwhile, mix the apple sauce with the remaining thyme and brandy.
Drain off excess fat from roasting tin. Pour juices into a measuring jug and add boiling water to make 300ml(10floz). Place granules in a pan and whisk in the liquid. Bring to the boil, stirring until thickened. Stir in the cream and serve with the pork and apple sauce.
Peel and core the large cooking apples and cut into slices of even thickness.
Place the sliced apple, cider, caster sugar and lemon rind into a medium-sized pan over a high heat with the lid on.
After 5 to 7 minutes the apples should be mushy and sweet with a hint of lemon – add more sugar to taste if you like your apple sauce particularly sweet.
Remove the apple sauce from the heat and stir in the butter (now is the time to blend it if you want a smooth sauce).
Season to taste and serve immediately, or leave to cool if you prefer.
