Skip to main content

Courtney Roulston’s crispy roast pork with apple, onion and mustard gravy

Skip to IngredientsSkip to Method
  • Egg free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free

Courtney created her crispy roast pork recipe in the Masterchef Non-Stick Roaster from Coles. It allows plenty of space for the veggies to crisp up, too.  

  • Serves8
  • Cook time2 hour 30 minutes
  • Prep time15 minutes, + overnight chilling & 10 mins resting time
Courtney Roulston’s crispy roast pork with apple, onion and mustard gravy


  • 2.2kg Coles Australian Boneless Pork Leg Roast
  • 2 tbs sea salt flakes
  • 2 tbs extra virgin olive oil
  • 4 small red onions, peeled, halved leaving the root attached
  • 3 apples, skin on, cored, each cut into 8 wedges
  • 12 sage leaves
  • 1 tbs plain flour
  • 5 thyme sprigs, leaves removed
  • 1 tbs wholegrain mustard
  • 1 1/2 tbs sour cream
  • Steamed baby potatoes, to serve

Nutritional information

Per serve: Energy: 1954kJ/467 Cals (22%), Protein: 65g (130%), Fat: 9g (13%), Sat Fat: 3g (13%), Sodium: 440mg (22%), Carb: 32g (10%), Sugar: 22g (24%), Dietary Fibre: 5g (17%).

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place the pork on a plate and pat the rind dry with paper towel. Sprinkle rind with half the sea salt and place, uncovered, in the fridge overnight to dry out the rind.

  2. Step 2

    Preheat oven to 220°C. Remove pork from the fridge and use paper towel to remove excess salt from the rind. Use a small sharp knife to score the rind at 5mm intervals (don’t cut through to the meat). Rub the rind with oil and season with the remaining sea salt. Place a rack in a large roasting pan and top with the pork, rind-side up. Roast for 40 mins or until the rind crackles. Reduce heat to 180°C and roast for 1 hour.

  3. Step 3

    Transfer pork to a plate. Add onion to the pan and gently shake the pan to coat in the pan juices. Return the pork to the rack and roast for 30 mins.

  4. Step 4

    Increase heat to 240°C. Add the apple and sage to the pan with the onions and roast for a further 10 mins or until the pork is crisp and cooked through and the apples are just tender.

  5. Step 5

    Carefully lift the rack and pork from the pan and place over a large baking tray. Set aside for 10 mins to rest. Transfer the onion mixture to a large serving platter.

  6. Step 6

    Use a spoon to skim any excess fat from top of pan juices. Pour pan juices into a medium saucepan over medium heat. Add flour and cook, stirring, for 2-3 mins or until well combined. Add thyme, mustard and 1 cup (250ml) water and cook, stirring, for 5 mins or until the mixture thickens slightly. Season. Add the sour cream and any resting juices from the pork and stir to combine.

  7. Step 7

    Arrange the pork on the platter. Serve with the potatoes and gravy.

Recipe tip

You’ll have leftover sour cream from this recipe. Freeze in an airtight container for up to 3 months. Thaw in the fridge, then add to sauces and soups.