Roast Loin of Pork with Garlic Butter and Apple Sauce


10 minutes preparation

Serves 4
600-800g Pork Loin with bone

For the rub:

2 garlic cloves, crushed
50g of unsalted butter
Handful of fresh sage
Freshly ground black pepper
Coarse sea salt

To complement:

Any steamed green veg, your favourite type of spud and of course Le Mesuriers Apple and Cider Sauce.



1- Take the fat off the joint, season well, score through it several times and place in a pre-heated oven at 220C for 30 minutes or so.  By that time you should have a perfect piece of crackling. Set aside in a warm place.
2- In the meantime season the pork and brown off over a hot pan.
3- Mix all of the rub ingredients together in a bowl, before spreading evenly over the joint.  Place the joint in the pre-heated oven and cook for 30 mins.  Be careful to use some roughly chopped veg in the bottom of your roasting tray to protect the joint from frying.  Anything will do: carrots, onions, unwanted stalks from your greens.
4- After 30mins turn the oven down to 170C and cook for a further 30 mins.
5- Once cooked, wrap the joint in some foil and leave to rest for at least 15 mins.
6- Slice and serve with the crackling along with your chosen veg.