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Roast Pork with Apples

This is a great, full flavoured dish that's half way between a roast and a potroast. I never grew up with traditional pork and crackling (I actually only just learnt to make it - thanks Phillipa!) instead it was usually slow roasted with wine and herbs. This is my take on that with the addition of baked apples and the botrytis adds a sweetness to the gravy that's delicious.


  • 1 whole Pork Scotch Fillet

  • Olive Oil

  • 300ml Botrytis

  • 300m Beef Stock

  • 1 head Garlic (about 10 unpeeled cloves)

  • 1 bunch fresh Sage leaves

  • 2 stalks fresh Rosemary

  • 8 Golden Delicious Apples

  • 8 Tbsp Sultanans

  • Sugar

  • Salt and Pepper

  • 8 Carrots - sliced thickly

  • 1 Tbsp Flour


  • 1.

    Preheat oven to 150 C

  • 2.

    Brown the Pork in a pan.

  • 3.

    Place the garlic cloves and the herbs in the bottom of a large baking dish and place the pork ontop.

  • 4.

    Core the apples(leaving them whole)and score a line around their circumference so they don't rupture.

  • 5.

    Arrange apples around the pork and stuff each with sultanas and sugar.

  • 6.

    Pour the wine over everything and then the stock.

  • 7.

    Drizzle a bit of oil over the pork and season with salt and pepper.

  • 8.

    Cover baking dish tightly with foil and put on middle shelf in oven for about 2 hours.

  • 9.

    Remove the foil and turn up the temp to 180C.

  • 10.

    Drain 3/4 of the liquid and set aside (there should be about 400ml).

  • 11.

    Add the carrots and continue baking uncovered for another hour.

  • 12.


  • 13.

    Remove the pork and let it rest.

  • 14.

    Carefully remove the apples and the carrots.

  • 15.

    Discard the herbs and remove the skins from the garlic.

  • 16.

    Put the roasting pan on the stove top on medium/high heat.

  • 17.

    Add the flour and stir in with the back of a fork.

  • 18.

    Add the reserved liquid in stages, continuously stirring with a fork.

  • 19.

    Season with salt if necessary.


This is fantastic with mashed potatoes and panfried cabbage with bacon.
If you want a less sweet gravy, use a dry white instead of the botrytis

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