Roast pork with chunky apple and sage sauce!


  • 3 sprigs Edible Garden rosemary
  • 3 sprigs Edible Garden thyme
  • 3.5 lbs boneless pork leg roast (see Notes)
  • 1 tbsp extra virgin olive oil
  • 1 tbsp sea salt
  • 2 tbsp plain flour
  • 1 cup chicken stock
  • 1 tbsp apple cider vinegar
Chunky apple and Edible Garden sage sauce:
  • 3 granny Smith apples, peeled, cored, diced
  • 2 tbsp caster sugar
  • 1 tbsp apple cider vinegar
  • 1 tbsp Edible Garden sage leaves, chopped
  • Preheat oven to 220C/200C fan-forced. Place a greased wire rack in a large flameproof roasting pan.
Step 2
  • Place rosemary and thyme on wire rack. Place pork, rind-side up, onto herbs. Pat rind dry with paper towel. Rub all over with oil. Sprinkle with salt.
  • Roast for 20 minutes. Reduce heat to 180C/160C fan-forced. Roast for a further 1 1/2 hours or until rind is crisp and crackled and pork is just cooked through. Transfer pork to a plate. Cover loosely with foil. Set aside for 10 minutes to rest.
  • Meanwhile make Chunky Apple and Sage Sauce: Place apple, sugar, vinegar and 2 tablespoons water in a medium saucepan over medium heat. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 5 minutes. Stir in sage. Simmer for 5 minutes or until sauce is thick.
  • Remove wire rack from roasting pan. Strain juices from roasting pan into a small jug. Skim fat from pan juices, returning 1 1/2 tablespoons fat to roasting pan. Discard remaining fat. Place pan over high heat. Add flour. Cook, stirring, for 2 to 3 minutes or until bubbling and golden. Combine stock, vinegar and reserved pan juices in a jug. Slowly add mixture to pan, stirring constantly. Cook, stirring, for 4 to 5 minutes or until bubbling and thickened.
  • Thinly slice pork. Serve with gravy and apple sauce.