My Sunday lunches vary, but it always surrounds the idea that I’m cooking something which I really want to take my time over, but a roast, that’s really something for Sunday! I’ve cooked roasts around times when I’ve especially missed England, and as last weekend marked five days before going back; I wanted to cook a roast (if this were a drinking game…) I’d actually never made before, pork.
As it was my first time making it, I sought help from our good friend Jamie Oliver to get an idea of timings and temperatures (as is the key with all these things) and I happily discovered that to get honest to goodness roast pork, you follow the same rules as you would for making chicken.
Perhaps one of my non-British readers could tell me, do you have the same ‘rules’ (I say rules, no-one’s going to take away a gold star and write a letter to your parents if you do anything different, they just work), for which sauce goes with which meat as in the UK? For Britain, these ‘rules’ are:
Chicken – Cranberry Sauce
Pork – Apple Sauce
Beef – Horseradish Sauce
Lamb – Mint Sauce
In France, I’ve found that big family meals take on a more general sense on a Sunday along with a roast, whether it be a warming casserole, a large poached fish with all the trimmings, paella etc. just really anything which again, one can take their time over and which all the family can enjoy, an idea which I can definitely get on board with!
Let’s get right to it then!
Bio Loin of Pork, off the bone, sans skin from your butcher, enough for as many of you there are, as well as a little bit left over for lunches in the week!
3 carrots, cut into chunks (another reason to continue buying organic, carrots taste amazing)
4 cloves of garlic with the skin left on
1 onion, cut into chunks
Bound bunch of rosemary and sage
1tsp Extra virgin olive oil
Fresh black pepper
Organic rosemary sea salt
For the Apple Sauce:
4 red apples (they send to be sweeter), peeled and sliced into inch-long chunks
1 cup of water
For the Greens:
150g green beans
Teeny sprinkling of black pepper and nutmeg (it goes oh so well with the apple sauce)
– Preheat your oven to gas mark 9/220°C.
– If your pork loin has its skin on, slice the skin diagonally with a sharp knife and then between it and the meat until about halfway and then rub half of the olive oil over before seasoning with fresh black pepper and sea salt. If like mine, yours doesn’t have skin, gently slice the skin before rubbing in half of the olive oil and seasoning.
– Place the carrots, onions and garlic on a baking tray and gently season, drizzle over the rest of the olive oil and turn with a spoon so it’s lightly coated, lay down the bunch of rosemary and sage and then place the pork on top.
– Turn the heat down to gas mark 6, 180°C, and cook for an hour and 30 minutes. Base every 30 minutes and turn after 45.
– For the apple sauce, pour in the water and them the apples with the cloves for 25 minutes, then add the cinnamon and mash until it’s a nice chunky sauce, or more if you like it more puréed.
– When you take the pork out to rest under aluminium foil, put the greens onto boil, I like mine with a bit of bite, so I leave them in the water for more than 6 minutes before draining, putting in a bowl and then seasoning with black pepper and nutmeg.
– Put serve the apple sauce, cut the pork thinly and serve with the vegetables.
– DON’T FORGET!: To cut open the roasted garlic and eat it on its own, one of the best tastes in life.
As it’s Easter I bet you all were expecting lamb weren’t you, well tant pis for you.I’m in ol’blightly this weekend running around my hometown of Portsmouth so be prepared for lots of cooking tales from the famous Mothership. A la prochain tout le monde!