Pot roast pork
Pot roasts don't have to take forever to cook - this roast pork version is ready in just over an hour and is full of flavour with apples, cannellini beans and white wine
What you need:
- 1.5kg loin of pork, off the bone and skin removed
- 25g butter
- 2 tbsp olive oil
- 6 cloves of garlic, unpeeled
- 4 sprigs of rosemary
- 3 bay leaves
- 4-6 stalks of celery, thickly sliced
- 3 Pink Lady apples, cored and cut into wedges
- 400ml white wine
- 2 tins of cannellini beans, drained
- salt and freshly ground black pepper
What you do:
- Pre-heat the oven to 200ËC/180ËC fan ovens/gas mark 6.
- Trim the pork of any excess fat, and tie the loin with a few pieces of string to keep it in a long roll shape. Season with salt and pepper.
- Heat a large casserole with the butter and the 2 tbsp of olive oil. Fry the pork until it is golden. Add the garlic, rosemary, bay leaves, celery, apples and wine. Bring to a simmer and over with a lid, or a piece of greaseproof paper. Place in the oven for 30 minutes.
- After 30 minutes cooking time, add the cannellini beans and return to the oven for a further 30 minutes.
- Once cooked, remove the pork and leave to rest for about 10 minutes, keeping it loosely covered in foil.
- Divide the cannellini beans, apples, celery and sauce between warmed plates/bowls, removing the rosemary stalks, bay leaves and garlic if you prefer not to serve them (however they will have a wonderful flavour if squashed into the sauce).
- Cut the pork into thick slices and sit on the plates/bowls. Serve straight away.
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Pink Lady apples
Pink Lady apples have a distinctive crisp texture and fizzy flavour – similar to champagne. It takes 200 days of tender care and, once ripe, each apple undergoes a rigorous quality control process to ensure that the high standard is kept – only the best apples can become a Pink Lady apple. Pink Lady apples are perfect culinary apples as they retain their texture and unique flavour and little, if any, additional sugar needs to be added.
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