{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
 
Braised Loin of Pork with Apples

(for 6)

1 kg (3 lbs) of Boned Loin of Pork
2 Onions
2 Eating Apples
300ml ( pt.) Apple Juice
Salt and Pepper

Take the skin off the pork but leave on the fat.

Chop the onions and the apples and brown them in a little oil of butter.

Put these into a casserole or a small roasting tin.

Season the loin of Pork and put on top of the vegetables.
Pour over the apple juice.

Cover the dish with a good lid or the roasting tin with tinfoil.
The meat of the pork should be in the liquid but the fat not covered by juice.

Cook this in a medium oven Gas 3, 160C, 325 F. for about two hours.

Now take off the lid or the foil and turn up the heat to let the fat on the pork get crispy. This will take about 30 minutes but watch carefully to make sure the juices do not dry out or the pork burn.

Now leave the meat to rest for about 15 minutes while you liquidise the contents of the pan to make the gravy.

Carve the meat and serve the gravy seperately in a jug.
The pork will be very moist and tender.



September 9, 2008 04:35 PM | 0 Comments
  Martin Dwyer
Consultant Chef