This easy one-pot braise just needs a mash of potatoes or perhaps celeriac
to mop up the juices. Ask your butcher to remove the rind and trim the joint
of most of its fat. Keep the rind though, and roast it separately to make
crunchy crackling.
SERVES 4
Preparation time 10 minutes,
cooking time 2 hours 15 minutes
1.5kg Blythburgh Free Range Pork loin, rind removed and trimmed of fat
2 large white onions, cut into wedges
4 carrots, chunked 300ml cider
1 bay leaf
4 whole garlic bulbs
2 apples, cut into quarters salt and
pepper to taste
Pre-heat the oven to 180ºC/350ºF/Gas 4. Heat the oil in a
large roasting pan on top of the stove and brown the pork loin all over.
Remove pork from the pan and carefully drain off all but about three
tablespoons of fat. In the same pan, sauté the onions, carrots and apples
until softened, then stir in the cider, salt, pepper, bay leaf and whole
bulbs of garlic to create the braising liquid. Return the pork to the pan,
baste with the liquid and cover tightly with aluminium foil. Place in the
oven and cook for two hours or until the meat is tender.
Remove the pork
from the tray, place on a serving plate and keep warm. Strain the cooking
liquid into a saucepan, reserving the braised carrots, onions and apples.
Skim off any fat, bring to the boil, stirring frequently to thicken, and
season to taste. Cut the rested pork into slices and serve with the
vegetables, mash and a generous pouring of sauce.