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.

6

10m

Note: + 30 mins standing & 15 mins resting time

1h 40m

Ingredients

  • 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

Method

STEP 1

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.

STEP 2

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.

STEP 3

Combine the apple, celery, onion, walnut, mint, sage, vinegar and maple syrup in a small bowl. Season.

STEP 4

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.

Dietary information

Dairy-free
Egg-free
Lactose-free
Peanut-free
Sesame-free
Soy-free
No added sugar

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.