Rosemary Roasted Pork with Maple Apple Sauce

I believe in fate or kismet or whatever you may want to call it. Recipes or things often present themselves at a time when I need them. Case in point was this recipe. I was cleaning up and saw this magazine, open on this recipe. I meant to clean up and throw it out but I hesitated as the photo of the pork was so eye catching. We were having the in laws over that weekend and that meant feeding mostly vegetarians. 
  • 1.8 kg pork loin
  • 1/4 cup rosemary
  • 2 tablespoons sea salt flakes (like Maldon)
  • olive oil, for drizzling

Direction :
  1. If you have time the night before, leave the pork skin uncovered in the fridge (cover the loin though) so that it can dry out as much as possible (to make the crackling extra crispy). Preheat the oven to 220c.
  2. Place the rosemary and sea salt in a small frying pan and cook for 1-2 minutes over a high heat until the fragrance of the rosemary comes out. Grind salt and rosemary with a mortar and pestle until it becomes a forest green shaded salt mixture.
  3. ….
  4. ….
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Recipe: Rosemary Roasted Pork with Maple Apple Sauce adapted from Donna Hay in the Sunday Telegraph Magazine @ Not Quite Nigella
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