Featured Recipe: Pork Loin Cooked in Apple Juice
- 22 September 2016
Pork loin from Morley’s Meats – Unit 6-7
Apples from Peak Fruit and Veg – Units 1, 44-45
Stuffing mix and seasoning from Value Foods – Units 46-50
This recipe was created for The Market Place at Crystal Peaks by Chef Luke Rhodes , Senior Sous Chef from Halifax Hall.
Ingredients
Pork loin joint
Apple Juice
2 Granny Smiths apples
2 Cox Apples
2 sage leaves
Salt and pepper for seasoning
Stuffing mix
Method
Season pork Joint
Seal pork joint in a frying pan for 2-3mins each side on a high heat
Dice apples into quarters and place in bottom of roasting tin
Place pork joint on to of apples crackling side up
Add 2 sage leaves to roasting tin
Fill with apple juice until pork joint is half submerged
Roast in oven on 180c accordingly dependant on joint size
After cooking rest meat before slicing and add any leftover juice in roasting tin to stuffing mix and bake for 10mins.
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