Roast pork with apple and walnut salsa
Served with a tasty apple and walnut salsa, this roast pork with crackling will be the star of your festive table.
Note: + 30 mins standing & 15 mins resting time
- 2 x 1kg Coles Pork Loin Roast with Apple, Cranberry & Thyme Stuffing
- 1/4 cup (35g) plain flour
- 1 cup (250ml) chicken stock
- 1 cup (250ml) apple cider or apple juice
- 1 Granny Smith apple, cored, finely chopped
- 2 celery sticks, finely chopped
- 1/2 red onion, finely chopped
- 1/4 cup (25g) walnuts, chopped
- 2 tbs finely shredded mint
- 1 tbs finely shredded sage
- 2 tbs apple cider vinegar
- 1 tbs maple syrup
Roast the pork in a flameproof roasting pan following packet directions. Transfer to a serving platter and cover with foil. Set aside for 15 mins to rest.
Meanwhile, drain fat from the pan, reserving 2 tbs. Heat the reserved fat in the pan over medium-high heat. Add flour and stir with a flat-edged wooden spoon for 2 mins or until mixture is grainy. Add the stock and cider or apple juice. Bring to the boil. Cook, stirring constantly, for 5 mins or until the gravy boils and thickens. Strain through a fine sieve into a jug.
Combine the apple, celery, onion, walnut, mint, sage, vinegar and maple syrup in a small bowl. Season.
Carve the pork and serve with the gravy and apple mixture.
Easy slicing: try this trick to make it easier when carving any boneless pork roast with crackling. Turn the pork crackling-side down so you slice through the meat first, then the crackling.