This quick sticky glaze is a great way to liven up pork served with a root vegetable puree.


  • 1 kg pork loin

  • 100g demerara sugar

  • 1 tsp cloves

  • 100ml calvados

  • 1 tsp salt

  • 2 tbsp honey

  • 200ml draft cider

  • 400ml chicken stock

  • 4 sage leaves

  • ½ tsp black pepper

  • For the puree

  • ½ celeriac

  • 100-200g carrots

  • 150g Jerusalem artichokes

  • 50ml double cream

  • Pinch salt

  • Pinch black pepper

  • Pinch nutmeg

  • Shop bought apple sauce


  • 1.

    Preheat oven to 190°c/350°f

  • 2.

    Combine all ingredients in bowl and add pork to, to marinade for up to two hours, ideally overnight

  • 3.

    Remove pork, reserve marinade mixture and make slits in the fat of the pork an sprinkle with salt.

  • 4.

    Put pork in over and roast for 30 mins, then turn down to 180°c/350°f for a further 50 minutes. In the last 20 minutes, remove the pork and baste with marinade at 5 minute intervals.

  • 5.

    Remove pork and rest. Bring remaining marinade to the boil and reduce by two thirds. Keep warm.

  • 6.

    To make mash, peel and cube all veg and place in boiling salted water, cover and boil vigorously for 20 mins.

  • 7.

    Drain water from veg and put veg back in saucepan along with butter, double cream, nutmeg and seasoning. Put all ingredients into food processor and blend to a puree.

  • 8.

    To serve, place two slices of pork on a spoonful of puree on plate, drizzle with gravy and serve with apple sauce.

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