Mediterranean Roast Pork Loin with Stewed Apples

A generous boneless, rind-off British pork loin is one of the most useful cuts for feeding a crowd, preparing several family meals or filling the freezer. This recipe roasts the pork gently over Mediterranean vegetables, then serves it with softly stewed apples for a savoury-sweet finish.

Serves 12–16, with leftovers
Preparation: 25 minutes
Cooking: approximately 2½–3 hours, plus resting

Ingredients

1 Malpas Farm Shop 4.5–5kg boneless, rind-off British pork loin
3 tablespoons olive oil
5 garlic cloves, crushed
2 tablespoons chopped rosemary
2 teaspoons fennel seeds
Sea salt and black pepper
3 red onions, cut into wedges
3 courgettes, thickly sliced
3 peppers, cut into chunks
500g cherry tomatoes
250ml dry cider or chicken stock

For the stewed apples

6 Bramley apples, peeled, cored and chopped
40g butter
2 tablespoons soft brown sugar
1 teaspoon ground cinnamon
100ml water
A squeeze of lemon juice

Method

1. Take the pork out of the fridge 45–60 minutes before cooking. Heat the oven to 220°C, 200°C fan, Gas 7.

2. Pat the pork dry. Mix the oil, garlic, rosemary, fennel seeds, salt and pepper, then rub it all over the joint.

3. Put the onions, courgettes and peppers in a large roasting tin. Sit the pork on top and roast for 25 minutes.

4. Reduce the oven to 170°C, 150°C fan, Gas 3. Add the tomatoes and cider or stock. Continue roasting until the thickest part reaches 63–65°C, allowing roughly 2–2½ further hours but checking early with a probe thermometer.

5. Transfer the pork to a board, cover loosely with foil and rest for at least 30 minutes. The temperature will continue to rise as it rests.

6. While the pork rests, finish the vegetables in the roasting juices. For the apples, place all the ingredients in a saucepan, cover and cook gently for 12–15 minutes, stirring occasionally, until soft but still slightly textured.

7. Slice the pork across the grain and serve with the Mediterranean vegetables, stewed apples and spoonfuls of the roasting juices.

Butcher’s tip

For easier handling, cut the raw loin into two equal roasting joints and cook them side by side. Check each piece separately and remove it when it reaches temperature. Chill leftovers promptly and use within two days, or slice and freeze in meal-sized portions.

Explore the relevant Malpas range
https://www.malpasfarmshop.co.uk/product-page/5kg-boneless-skinless-loin-of-pork

Further guidance
Food Standards Agency: Cooking your food
https://www.gov.uk/government/publications/cooking-your-food/cooking-your-food

Food Standards Agency: Chilling, freezing and defrosting
https://www.gov.uk/government/publications/how-to-chill-freeze-and-defrost-food-safely/how-to-chill-freeze-and-defrost-food-safely

For illustration purposes only.