Steps to Make Award-winning Roast pork with apple gravy served with polenta

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, roast pork with apple gravy served with polenta. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Roast pork with apple gravy served with polenta is one of the most favored of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Roast pork with apple gravy served with polenta is something that I have loved my entire life.

This lean roast dinner uses pork leg topped with prosciutto. Serve with roast potatoes, carrots and celeriac, plus lots of herbs and an apple gravy. Serve the pork with the roasted and fresh vegetables, and the. To serve, shred the pork roast away from the bone and remove any remaining fat.

To begin with this particular recipe, we have to first prepare a few components. You can cook roast pork with apple gravy served with polenta using 10 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Roast pork with apple gravy served with polenta:

1. Get pork loin roast
2. Prepare carrot (see tip)
3. Prepare onion
4. Take celery
5. Take Apple
6. Make ready stock
7. Get Salt and pepper
8. Get Olive oil
9. Prepare cornstarch (optional)
10. Make ready Polenta or potatoes to serve

Stir well to lift the juices and sediment from the Carve the pork and serve it without the crackling for anyone watching their weight! Pour the gravy into a jug to serve with the pork. Cut the roast into slices and serve with the apple gravy. Roast leg of pork with spiced rhubarb.

Steps to make Roast pork with apple gravy served with polenta:

1. Preheat oven to 180. Wash and dry the meat. Peel and dice the veg. Peel, core and dice the apple. Set all a side. Make the stock. Heat olive oil in a casserole dish. Add meat and brown on both sides. Remove the meat and set a side. Add the veg and apple, sauté for a min or two then put the meat back in. Pour stock all over. Season to taste. Cover and pop in the oven for an hour and a half
2. Turn meat once during cooking. After an hour and a half, remove the meat and cover with foil on a plate to rest. Using a hand blender, whizz up the sauce. Now put on the hob and bring sauce to the boil. Reduce for about 5-6 mins, adding cornstarch if needed to thicken it.
3. Carve the meat and serve with polenta or potatoes and the delicious apple gravy all over

Cut the roast into slices and serve with the apple gravy. Roast leg of pork with spiced rhubarb. Rhubarb makes a change from traditional apple sauce and shares its ability to balance the richness of the meat. Bring to the boil then season carefully and pour into a warm jug. Carve the roast, serving each plate with some of the gravy and passing round the.

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