Roast pork loin next to a jar of apple horseradish

Roast pork loin

Name: Roast pork loin
Total time: 1 h 30 min
Yield: Serves 4
Cuisine: British
Ingredients: 1.2kg pork loin on the bone skin on and scored in a crosshatch; 3 cloves garlic sliced; a few sprigs rosemary leaves picked; 3 medium bramley apples peeled, cored and roughly chopped; 50g caster sugar; 50g fresh horseradish grated; 1 lemon juiced

Published: August 3, 2022 at 4:07 PM

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Serves 4

Easy

Total time: 1 hr and 30 mins

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Check out our easy roast pork with apple horseradish sauce and super crispy crackling. This comforting pork recipe would make for a show-stopping family dinner

Gluten free

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Alternatives

Complete the dish

Try this recipe for roast pork loin, then also check out our Tuscan pork loin steaks, pork medallions, pork hotpot and roast pork.

Apfelkren is an Austrian apple and horseradish sauce traditionally served with roast beef, but it’s just as good alongside pork. The horseradish kick and sharp, sweet apple work wonderfully together. Also try our recipe for plain apple sauce.

Ingredients

Nutrition

ROAST PORK

1.2kg pork loin on the bone

skin on and scored in a crosshatch
3 cloves garlic

sliced
a few sprigs rosemary

leaves picked

APPLE AND HORSERADISH SAUCE

3 medium bramley apples

peeled, cored and roughly chopped
50g caster sugar
50g fresh horseradish

grated
1 lemon

juiced

Nutrition: per serving

kcal693
fat45.9g
saturates16.8g
carbs20.8g
sugars19.9g
fibre2.5g
protein47.9g
salt0.4g

Method

step 1

About an hour or so before cooking, take the pork out of the fridge and rub the skin well with salt. Put to one side – the salt will draw moisture out of the skin (creating better crackling), while the time elapsed before cooking allows the pork to warm to room temperature (which is better for an even roast). Season the meat and make small incisions in the flesh, then poke in a few slices of garlic and rosemary.
step 2

Heat the oven to 240C/fan 220C/gas 9. Stand the meat on a roasting tray with the skin facing up and roast for 20 minutes. Turn the heat down to 190C/fan 170C/gas 5 and cook for a further hour, or until the core temperature has reached 68C when checked with a meat thermometer. Rest in a warm spot for 15 minutes before serving; but don’t cover – you’ll spoil the crackling if you do.
step 3

While the pork cooks, tip the apples into a pan with the sugar and a splash of water, then stir on a medium heat for 10-15 minutes or until they have broken down to a near purée. Take off the heat, cool for 10 minutes then stir in the horseradish and lemon juice. Carve the pork and serve with the sauce and crackling.

Recipe extracted from The Orchard Cook by Stuart Ovenden (£25, Clearview Books).

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