Roast loin of pork with apple sauce
- 3-pound boneless pork loin roast, skin on if possible
- few sprigs of fresh rosemary, leaves chopped
- 2 large garlic cloves, chopped
- finely grated zest of 1 lemon
- 2 tablespoons olive oil
- 1 onion, sliced
- olive oil for drizzling
- 1 pound tart cooking apples
- 1½ tablespoons butter
- 1 tablespoon lemon juice
- 4–5 tablespoons sugar
Instructions:
The secret to good crackling is to ensure that the pork skin is dry and well-scored.
- Preheat the oven to its highest setting, about 500°F. Remove the butcher’s strings if the pork loin is tied. Pat the skin of the pork dry with paper towels, then score it in a crisscross pattern, spacing the cuts ¾ inch apart. Turn the pork loin over meat-side up. Cut a slit along the thick side of the loin, without cutting all the way through, to open it out like a book.
- Mix the chopped rosemary, garlic, lemon zest, olive oil, and a generous seasoning of salt and pepper in a small bowl. Stir well, then spread the mixture over the pork loin. Sprinkle with a little more salt and pepper. Roll up the loin and secure tightly with kitchen string at 1½-inch intervals. Rub the scored skin with a large pinch of salt.
- Scatter the onion over the bottom of a roasting pan. Set the pork on top, skin-side up. Drizzle olive oil generously over the skin and sprinkle with another large pinch of salt. Place in the oven and roast until the skin is golden and starting to crisp, about 20 minutes.
- Turn down the oven to 350°F and roast the pork until it is just cooked through, 30–40 minutes longer. To test, insert a metal skewer into the thickest part of the loin and press gently: the juices that run out should be clear. (I prefer to serve pork just slightly pink to retain its succulence and moisture.) Let rest for 10–15 minutes before carving.
- Make the apple sauce while the pork is roasting: Peel, quarter, and core the apples. Roughly chop the quarters. Put them in a medium saucepan with the butter, lemon juice, 4 tablespoons of sugar, and a splash of water. Cover the pan and cook over low heat for about 15 minutes. Lift the lid and give the apples a stir every now and then, adding a little more water if the pan looks too dry. When the apples have broken down into a purée, taste for sweetness and add a little more sugar to taste. Adjust the consistency with a little more hot water as necessary. Serve warm with the roast pork.