Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, vickys roast pork with apple gravy, gluten, dairy, egg-free & soy-fre. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Vickys Roast Pork with Apple Gravy, Gluten, Dairy, Egg-Free & Soy-Fre is one of the most well liked of current trending meals on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Vickys Roast Pork with Apple Gravy, Gluten, Dairy, Egg-Free & Soy-Fre is something that I’ve loved my whole life.

To get started with this recipe, we must first prepare a few components. You can have vickys roast pork with apple gravy, gluten, dairy, egg-free & soy-fre using 13 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Vickys Roast Pork with Apple Gravy, Gluten, Dairy, Egg-Free & Soy-Fre:

1. Take 1 lemons zest
2. Take 1 1/4 kg loin of pork
3. Prepare 10 grams sage leaves, finely chopped
4. Get 4 clove garlic, finely chopped
5. Prepare 15 grams parsley, finely chopped
6. Get 1 tsp sea salt
7. Prepare 1 cracked or ground pepper to taste
8. Take Gravy
9. Take 100 ml apple juice
10. Make ready 100 ml chicken stock
11. Take 125 ml cold water
12. Prepare 2 tsp cornflour
13. Get 1 pepper to taste

Steps to make Vickys Roast Pork with Apple Gravy, Gluten, Dairy, Egg-Free & Soy-Fre:

1. If your pork is already tied, cut off the string and the rind & fat. Slice a hole about 4cm wide through the thickest part of the pork loin for the stuffing to go in. Preheat the oven to gas 5 / 190C / 375°F
2. Mix the sage leaves, parsley, lemon zest, garlic, salt and black pepper together then push it into the hole you made through the pork. Spread what you have left over the surface of the loin
3. Score the pork rind deeply in a criss cross fashion then place it back in top of the pork.This will protect the meat and keep it moist plus help make the gravy
4. Tie the pork back up with kitchen string at 2cm intervals and put it into a roasting tin
5. This size will be cooked at 1hr 35 minutes but the general rule is 30 minutes per 500g plus an extra 20 minutes at the end
6. When the pork is finished roasting, put it onto a warmed cutting board to rest and cover it with foil
7. Take the roasting tray and tilt it to one corner so the juices collect there, then skim off any fat and discard. Put the tray on the stove top over a medium heat and add in the apple juice and 50mls of the water. Stir well to get all the nice flavoursome bits off the bottom of the tray and simmer for 2 minutes
8. Strain the liquid into a small pan and bring it back to a simmer on the stove. Mix the cornflour into the remaining cold water then stir it into the pan and cook until thickened. Season to taste
9. To serve, remove the string from the pork, lift off the rind and cut it up, is now delicious pork crackling! Carve the pork and serve with seasonal vegetables, the crackling (unless you’re watching your figure!) and the gravy in a beautiful gravy boat!
10. If you have leftovers you could turn them into roast pork burritos by shredding a few slices of the pork and flash frying in some oil. Mix a chopped onion with a small bunch of coriander and the juice of a lime and spoon it all onto 4 warmed tortillas topped with guac, salsa & sour cream
11. Or make pork & slaw sandwiches! Spread some mustard on 4 burger buns then in a bowl stir together 125ml mayo, 1tbsp each of white wine vinegar, worcestershire sauce and wholegrain mustard with a pinch of sugar. To that add a grated carrot, small red onion and half a celeriac. Put some pork slices on each bun then top with the slaw. Gorgeous!
12. Ready to serve and ENJOY!

So that’s going to wrap this up for this exceptional food vickys roast pork with apple gravy, gluten, dairy, egg-free & soy-fre recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!