Roast Loin Of Great Garnetts Farm Pork Recipe

Prepare the pork

Preheat the oven to 220°C (425°F). Pat the 2 kg pork loin dry with paper towels. Combine 2 tbs sea salt and 1 tsp freshly ground black pepper and rub all over the pork, pressing into any scored rind or skin. Tuck the smashed garlic cloves and rosemary sprigs under the string or alongside the roast. Drizzle 2 tbs olive oil over the roast and rub to coat evenly.

Roast to develop crackling then reduce heat: place the pork on a roasting rack set in a shallow roasting tin. Roast at 220°C (425°F) for 25–30 minutes to encourage browning and crackling. After 25–30 minutes, reduce the oven temperature to 170°C (340°F).

Continue roasting until done: roast for a further 50–65 minutes (about 25–30 minutes per 500 g total after initial high-heat period) until an instant-read thermometer inserted into the thickest part reads 63–68°C (145–155°F) depending on preferred doneness. Remove from oven, tent loosely with foil and rest for 15–20 minutes (temperature will rise a few degrees). Reserve pan juices for the gravy (measure approximately 200 ml).

Parboil potatoes: while oven is preheating, peel potatoes and cut into even large chunks. Place in salted cold water, bring to a boil and simmer for 8–10 minutes until edges are just tender. Drain well and shake in the colander to roughen edges—this helps create crispness.

Roast potatoes: once you have reduced the oven to 170°C and after the pork has been roasting at high heat, increase oven to 200°C (400°F) for the potatoes (you can put potatoes in once the pork has been reduced or partway through its roast depending on timing). Place 4 tbs duck/good fat into a roasting tray and heat in the oven until smoking hot, then add parboiled potatoes, turn to coat in the hot fat, season with 1 tsp salt and 1/2 tsp pepper. Roast for 40–50 minutes, turning occasionally, until golden and crisp.

Make batter: whisk 140 g plain flour and 1/2 tsp salt in a bowl. In a separate bowl beat 4 large eggs, then whisk in 200 ml milk. Gradually whisk wet mixture into the flour until smooth. Rest the batter for at least 30 minutes at room temperature (can be made up to 2 hours ahead).

Heat tins and oil: when 10–15 minutes remain on the potatoes' cooking time (or when oven is at 200°C), place 4 tsp sunflower oil into each of 12 holes of a muffin/tin or into a 12-hole Yorkshire tin. Heat the tin in the oven until oil is smoking hot, about 5–7 minutes.

Bake puddings: carefully remove the hot tin from the oven and pour batter evenly into the wells (about two-thirds full). Return to the oven and bake at 200°C for 20–25 minutes without opening the oven door until well risen and golden. Serve immediately.

Cook apples: combine 600 g peeled, cored, chopped cooking apples, 50 g sugar, 1 tbs lemon juice and 75 ml water in a medium saucepan. Bring to a simmer over medium heat, cover and cook for 12–15 minutes, stirring occasionally, until apples are very soft.

Finish purée: remove lid and simmer a further 2–3 minutes to thicken if necessary. Mash with a fork for a chunky sauce or use an immersion blender for a smoother applesauce. Adjust sweetness and lemon to taste. Keep warm or chill; serve at room temperature with the pork.

Make a pan sauce: after removing the rested pork, place the roasting tin with pan juices on the hob over medium heat (use a burner appropriate to the size of the tin). If there is excessive fat, spoon off some, leaving about 2 tbs. Add 100 ml white wine or cider to deglaze, scraping any browned bits from the bottom with a wooden spoon. Reduce by half.

Build and thicken: add 300 ml chicken or pork stock and the reserved ~200 ml pan juices. Bring to a simmer. Whisk 1 tbs plain flour into 1 tbs softened butter to make a paste (beurre manié) and whisk small pieces into the simmering liquid until the gravy thickens to the desired consistency. Alternatively, sprinkle the flour into the hot pan fat at the start and cook 1–2 minutes before adding liquids to avoid lumps.

Season and strain: taste and season with salt and pepper to taste. For a smooth gravy, strain through a fine sieve into a jug. Keep warm until serving.