The Glass Oven: Roast Pork Loin with Cider

Arty Pic

No Crackling today :-( best not to have it anyway for health reasons, but it's sometimes nice as a treat, so I'll do that another time...

The Jus (that's posh for sauce...)

2 cups / 500ml apple cider
1 med chopped onion (i've used a red one, but white probably is best for this sauce)
6 whole allspice (I didn't heve any so i substituted 1/2 tsp ground allspice )
3 large fresh thyme sprigs (or a big rosemary sprig)
1 cinnamon sticks (some recipes say 2, but I'm not that rich!)
2 teaspoons apple cider vinegar
1 bay leaf
15g unsalted butter (to finish)

The Jus is nice but doesn't go far, so -

Onion Gravy

1/2 an onion sliced
Ac ouple of sprigs of Rosemary finely chopped
1/2 a pint of stock (Beef or Chicken Oxo is best....)
a pinch of S&P to taste

The Meat

680g ounce pork tenderloins, well trimmed
Olive oil
4 Rosemary sprigs
4 cloves garlic, minced
salt & pepper

Oh - and some veg - today we're having Carrots, Broccoli, Peas and roast spuds...

Mix all of the Jus ingredients in medium saucepan except for the butter.

Boil until mixture is reduced to by almost a half, about 30minutes. Strain, pressing on solids to extract liquid. Discard solids.

(Oops - put butter in too early in this pic... - never mind!)

Meanwhile - prep your veg.

Return liquid to saucepan and boil until reduced to 1/2 (125ml) cup, about 10 minutes (you may be able to skip this bit id your jus is already reduced quite a lot).

Whisk in the butter and season with salt and pepper, if needed.

Boil your spuds for about 10 mins in salted water then drain in a colanders, cover with a teatowel and allow to dry for a few minutes (this makes them nice and fluffy).

Toss the spuds in the colander to 'chuff' tghem up then transfer them to a deep roasting tin.
Slather olive oil and sprinkle with a few pinches of salt and black pepper. Toss...

Spuds in the oven for 1/2 an hour then take them out and add about 2 tbsp of red wine vinegar, nore salt and pepper, a pinch of dried mixed herds and about 2 tsp of smoked paprika (lush!).

Stick them back in the oven for the last 1/2 hour of cooking taking into account the resting time of the pork (which I've just realised I haven't done - I now need to think up a creative way of keeping those spuds crispy!)

Meanwhile, preheat oven to maximum.

Wash your hands and take your rings off...

Rub the pork with olive oil, salt and pepper generously and coat with the minced garlic and rosemary.

Bung in the oven and bring the oven temp down to about 180c (the high heat to start off with should brown the meat wuite nicely.

(You don't have to do your spuds in the same roasting tin, but it does make them taste nice - even Shelly liked them!)

Roast in the preheated oven for 30-35ins per 450 g + 30 mins extra or until the pork reaches an internal temperature of at least 77c.

89c (upside down)

Sweaty Onions

Get your gravy on if you want it. Sweat 1/2 a sliced onion for 5 mins then brown with the lid off. Chuck in a tablespoon of plain flour and cook it off for a minutes then gradually whisk in 1/2 a pint of Beef stock.
Simmer for a couple of minutes stirring constantly until thick then turn the heat off and cover.

Check your veg... (These ones are steaming for about 10 mins...)

Take the roast out of the oven and rest for at least 5-10 minutes or preferably 1/2 the time it spent in the oven. Pour any pork drippings from the rested meat into the cider sauce