This lovely Sunday roast pork does not command a great deal of fuss and delivers great results. Perfect with apple sauce and seasonal vegetables.
8 people made this
2 tablespoons lemon juice
1.35kg pork loin
3 juniper berries
55ml cider or scrumpy
2 egg yolks, beaten
4 tablespoons apple puree
salt and pepper, to taste
8 to 10 parsley sprigs
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Method Prep:20min › Cook:2hr › Ready in:2hr20min
Bring a large saucepan of water to the boil then add the lemon juice, pork, juniper berries and cider. Simmer for 20 minutes. Remove the pork from the saucepan and pat dry.
Preheat the oven to 220 C / Gas 7. Place the pork on a trivet inside a roasting tray and allow to cool just enough to touch.
In a bowl, mix together the egg yolk and apple purée. Rub the pork generously with apple purée and egg, followed by salt and pepper. Score the pork skin and stuff with parsley sprigs.
Roast in the oven at the preheated temperature 90 minutes to 2 hours until the pork is no longer pink in the centre. Remove from the oven, keep warm and allow to rest for 5 to 10 minutes and then serve.