Sticky Maple Apple and Sage Pork Loin
This sticky maple roasted pork loin is juicy, full of flavour and quick to put together. With a few simple ingredients, you get that perfect balance of sweet and salty!
1 hr
Capable Cooks
4
What you’ll need
INGREDIENTS
1.2kg SunPork Pork Loin, rind off
1 apple, sliced
Sage leaves
60ml maple syrup
500g potatoes, quartered
2 brown onions, sliced into wedges
1 fennel bulb, quartered
1 bunch broccolini
Salt and pepper, to taste
How to make it
Pre-heat fan forced oven to 160⁰C.
Score loin and place apple slices and sage leaves into the scored grooves.
Baste with syrup and season with salt and pepper. Put the pork onto a raised roasting rack with a tray underneath. Place into the oven and roast for 25 mins.
Bring a large pot of salted water to the boil and par boil the potatoes for 10 mins then strain.
Add potatoes, onion and fennel and baste pork with syrup and roast for a further 20 mins or until internal temp reaches 70⁰C.
Remove from the oven, glaze for a final time using up all the syrup and allow to rest for 10 mins.
Take the drippings from the baking tray and pour it into a large fry-pan. Bring to the boil then lower heat to low and reduce the liquid by a half. Stir constantly to prevent burning. Set aside in a gravy boat to serve.
Blanch broccolini in boiling water for 1 min then set aside to serve.
Serve pork loin with roasted vegetables, broccolini and a drizzle of maple gravy. Enjoy!
Sticky Maple Apple and Sage Pork Loin
This sticky maple roasted pork loin is juicy, full of flavour and quick to put together. With a few simple ingredients, you get that perfect balance of sweet and salty!
