Roast Pork Loin with Balsamic Baked Apples and Onions

Entertaining
Preparation Time 15 minutes
Cooking Time 50 minutes
Serves 4
Cooking Method: Baking Dish

INGREDIENTS

1 x 900g pork mini roast, rind on or off (round, rump, scotch, loin)
3 garlic cloves, crushed
2 tsp Italian herbs or seasoning
3 tblsp olive oil
3 tblsp lemon juice
Salt to taste
Apples
Onions
Butter
Balsamic Vinegar
Sugar

METHOD

1. Preheat Oven to 220C

2. Rub the pork rind with the oil then rub salt generously into the scores between the pork rind and into the rind. Elevate pork on a rack in a baking dish.

3. Roast the pork in the oven for 20-30 minutes or until the rind begins to crackle. Reduce the heat to 180C and cook a further 30-40 minutes per kilo or until internal temperature reaches 70-75C.

4. Place the halved apples (cut side up) and onions into a baking dish, which has been lined with non-stick baking paper. Place a small dollop of butter onto the apples, then drizzle the apples and onions with the balsamic and then sprinkle with sugar.

5. Bake the apples in the oven with the pork and cook for 35 minutes. Spoon the liquid from the apple baking tray over the apples 1-2 times.

6. Remove the pork from the oven and rest for 10 minutes.

7. Add the water to the apples in the baking dish and continue to cook the apples and onions for the final 10 minutes, while the pork rests and spoon the liquid over the apples and onions to assist in caramelising.

8. Serve with steamed green beans, roast pumpkin and potato.