Roast Pork Loin with Potatoes and Gravy recipe
A formidable recipe with a succulent roast pork loin, best served with gravy and potatoes.
Preparation time: 20 minutes || Cooking time: 90 minutes
- Red onions: 2
- Pork loin: 1.3kg (bone in)
- Medium potatoes: 6
- Olive oil: 2 tablespoons
- Apples: 3
- Sage leaves: 1 bunch
- Salt & pepper to taste
For the gravy:
- Plain flour: 2 tablespoons
- Sherry: 100ml
- Chicken stock: 500ml
- Worcestershire sauce: 1 teaspoon
Begin by peeling and cutting the onions into wedges, pierce the skin of the pork loin with a knife, peel and cut the potatoes into large pieces and slice the apples into thin pieces.
Preheat your oven to 200 degrees Celsius. Place the onion onto a roasting tin or an ovenproof dish, put the pork loin on top and spread the potatoes around it. Drizzle over with olive oil and season well. You can rub salt into the pork skin for better taste.
Let it roast for 60 to 90 minutes until the skin is golden dark and crispy and everything is cooked through.
Note: add the apple slices to the dish 30 minutes after you've started cooking into the oven.
When done, remove the pork from the tin and set aside to rest while covered with foil. Remove everything else into a separate plate.
For the gravy, use the roasting tin onto the hob this time over moderate heat. Remove the fat from the juice present into the tin, add the flour and stir for a minute, then add everything else (sherry, stock and worcestershire sauce) and cook until it's all thick.