Roast Loin of Pork with Crackling & Bramley Apple Sauce

2.8/5 rating (4 votes)
  • Makes: 6-8 portions
  • Prep Time: 25 mins
  • Ready in: 2 hours
  • Print:
Roast Loin of Pork with Crackling & Bramley Apple Sauce


  • 11/2 kg loin of pork, scored with a Stanley knife, boned and rolled
  • salt and freshly milled black pepper
  • For the Bramley Apple Sauce:
  • Preparation time: 15 minutes Cooking time: 15 mins
  • ½ tsp allspice
  • 200mls cold water, roughly
  • 3 large Bramley apples
  • salt and freshly ground black pepper
  • 50g unsalted butter

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  1. Pre heat the oven to 190°C / gas 5.
  2. Next rip off about ½ metre of silver foil, and scrunch up into a small bed for the pork to sit on (this is to stop the bottom of the pork frying in it's own fat and juices.)
  3. Season the skin well with salt and pepper
  4. Pop the pork into the oven.
  5. After 1 ½ hours remove the pork from the oven and check the pork is cooked by inserting a skewer or thin bladed knife into the thickest part of the meat, the juices will run clear, if not then pop back ln the oven for a further 15 minutes.
  6. Next remove the skin with a long bladed knife making sure that you keep most of the fat is left on the loin.
  7. Pop the crispy skin back into the oven on a baking tray, fat side up, to crispen up further, take care, as the crackling will burn quickly.
  8. Meanwhile wrap the pork loosely in silver foil, to let the juices settle and the meat tenderize.
  9. Place the tray on the stove, and scrape off all the bits stuck to the bottom.
  10. Spoon off a little of the fat, then add a little flour to soak up the remaining fat.
  11. Add hot chicken or pork stock and stir well until thickened, then pour into a jug and keep warm.

For the Bramley Apple Sauce

  1. Place the spice, water and the chopped apples, place a lid on and cook for 15 minutes until the apples are soft and pulpy and you have a nice thick stew.
  2. Finally, season with a little salt and pepper and the butter.

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