It could have actually been longer, but then it really would have been ridiculous. But nothing would take away from how yummy this was;
“Crisp apple Cider roasted tender pork loin, stuffed with plum, mushroom and rosemary stuffing, served with crisp purple carrots and mustard mashed potato – drizzled with a rosemary infused cider cream sauce.”
That wouldn’t have even fit in the title.
I’ve never roasted pork in cider before – I’d been told of the benefits; taste, obviously, is one. And tenderness – the other. Both were correct. It created an almost caramelised flavour which you find on crispy gammon at Christmas time when it’s roasted in honey. Bliss.
I used Gaymers Cider and went for their “Crisp Apple” flavour. It worked a charm. Their ciders are quite sweet so it worked especially well in creating caramelised crust. As I’m not really one for “moderation” I also had cider WITH dinner. Yeah, I’m wild. They started doing new fruity flavours for the summer like “Pear, Cherry & Apple” and “Pear and raspberry” both wonderfully sweet and a little dessert in themselves. (Q new blog involving mulled fruity hot cider!)
One thing I would mention is that if you like mashed potato and you like mustard, mustard mash is extremely addictive. You will be eating it out of the pan and wondering why all your mash isn’t mustard flavoured. And then you will suddenly realise you ate two peoples worth and you feel like you need a lie down. Don’t say I didn’t warn you.
- 1 tender pork loin. Good quality is always better.
- 100ml Double Cream
- 5 large chestnut mushrooms
- 2 plums
- Cooking String
- 1 bottle Gaymers crisp apple cider
- 1 pack purple carrots.
- 6 large desiree potatoes
- 3 tablespoons butter
- 3 tablespoons milk
- 2 tablespoons English Mustard
- 2 tablespoons fresh breadcrumbs
- Preheat the oven to 180C. Peel the potatoes, chop and place them in a pan of salted boiling water. Cook until soft.
- Meanwhile, chop the plums into small chunks and finely chop the mushrooms. Chop the rosemary very fine and add into the mix. Place the mixture in a frying pan and heat until the plums start to stew. Remove from heat and place into a bowl. Add breadcrumbs and stir.
- Take the pork loin and use a knife to slice lengthways down the side to “open” the pork. Place on a baking tray and stuff the pork with the stuffing mixture and tie up with string. Place two whole springs of Rosemary on top and then, pour over your cider. Place in the oven for 20 minutes.
- Place your carrots (and any other greens you like) onto a baking tray, sprinkle a little salt, and put in the oven.
- After 20 minutes, take out your meat and recover with cider. HELLO CARAMELISED PORK. Place in the oven for another 25 minutes – or until cooked.
- Now take your boiled potatoes and start mashing, add your butter and milk tablespoon at a time and keep going until smooth and velvety. Then, add your mustard and stir thoroughly.
- Once the pork is cooked take it out of the oven and remove from the baking tray. At this point place the tray onto the heated hob (low heat – like you’re making gravy) and add around 200ml of cider. Stir.
- Once the cider has been mixed with the pork juices, add the cream and a sprig of rosemary and a pinch of salt and pepper. Bring to the boil (Whisk this CONSTANTLY) and then let it simmer for 10 minutes.
- Take the carrots out of the oven and arrange on a plate with the sliced meat and mash. Drizzle the sauce – crack open a bottle and enjoy.