Pot roast pork with apples Recipe

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serves:

6

Cost:

cheap

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

A tasty weekend family pork roast with apples, cannellini beans and white wine sauce and seasoned with fresh herbs.

Ingredients

  • 1.5kg loin of pork, off the bone and skin removed
  • 25g butter
  • 2tbsp olive oil
  • 6 cloves of garlic, unpeeled
  • 4 sprigs of rosemary
  • 3 bay leaves
  • 4-6 stalks of celery, thickly sliced
  • 3 apples, cored and cut into wedges
  • 400ml white wine
  • 2 tins of cannellini beans, drained
  • Salt and freshly ground black pepper

Method

  • Pre-heat the oven to 200°C/180°C fan ovens/gas mark 6.

  • Trim the pork of any excess fat, and tie the loin with a few pieces of string to keep it in a long roll shape. Season with salt and pepper.

  • Heat a large casserole with the butter and 2tbsp olive oil. Fry the pork until it is golden. Add the garlic, rosemary, bay leaves, celery, apples and wine. Bring to a simmer and over with a lid, or a piece of greaseproof paper. Place in the oven for 30 mins.

  • After 30 mins’ cooking time, add the cannellini beans and return to the oven for a further 30 mins.

  • Once cooked, remove the pork and leave to rest for about 10 mins, keeping it loosely covered in foil.

  • Divide the cannellini beans, apples, celery and sauce between warmed plates/bowls, removing the rosemary stalks, bay leaves and garlic if you prefer not to serve them.

  • Cut the pork into thick slices and sit on the plates/bowls. Serve straight away.

More Recipe Ideas

Top Tip

For a wonderful flavour, squash the rosemary stalks, bay leaves and garlic into the sauce.