Pot roast pork with apples recipe

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serves: 6
Cost: cheap
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  • 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.

    Top tip for making Pot roast pork with apples

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

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