Roast Pork with Apple and Brandy Gravy
Transform your Sunday roast into a showstopping feast with this mouthwatering Roast Pork with Apple and Brandy Gravy recipe. Featuring perfectly seasoned pork loin with irresistibly crispy crackling, this dish is layered with flavors from a bed of caramelized onions, tart green apples, and sweet carrots. The rich, silky gravy—infused with brandy and pan drippings—adds a gourmet touch to every bite, while a hint of butter brings a glossy finish. Ready in just over two hours and serving six, this hearty centerpiece pairs effortlessly with roasted potatoes and steamed greens for a meal that's as elegant as it is satisfying. Perfect for family dinners or special occasions, this roast pork recipe showcases a flawless blend of savory and sweet.
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Recipe Information
Ingredients
- 1.5 kg pork loin with skin
- 2 tbsp sea salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 2 large onions, halved
- 2 green apples, quartered
- 2 carrots, roughly chopped
- 4 garlic cloves, smashed
- 500 ml chicken stock
- 100 ml brandy
- 2 tbsp flour
- 1 tbsp unsalted butter
Instructions
Preheat your oven to 220°C (430°F).
Using a sharp knife, score the pork skin in a crisscross pattern about 1 cm apart. Be careful not to cut into the meat.
Rub the sea salt and black pepper into the skin and meat. Drizzle with olive oil and massage it in thoroughly.
Arrange the halved onions, apples, carrots, and smashed garlic clove in a large roasting tray. Place the seasoned pork on top, skin side up.
Roast the pork in the preheated oven for 30 minutes to start crisping the skin.
Reduce the oven temperature to 180°C (350°F) and continue roasting for an additional 1 hour and 15 minutes, or until the internal temperature of the pork reaches 70°C (160°F).
Once done, remove the pork from the tray. Transfer it to a cutting board, cover loosely with foil, and allow it to rest for 15–20 minutes.
Meanwhile, place the roasting tray with the vegetables on the stovetop over medium heat. Deglaze the pan by pouring in the brandy, scraping up any browned bits from the bottom of the tray.
Add the flour and stir into the liquid to form a paste. Cook this for 1–2 minutes to eliminate the raw flour taste.
Gradually pour in the chicken stock, whisking continuously to form a smooth gravy. Allow it to simmer for 5–7 minutes or until thickened.
Strain the gravy into a saucepan to remove the vegetable pieces. If desired, stir in the unsalted butter for a glossy finish.
Carve the pork into slices and serve with the apple and brandy gravy. Pair with sides like roasted potatoes or steamed greens for a complete meal.
Nutrition Facts
Calories |
4722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.2 g | 328% | |
| Saturated Fat | 86.5 g | 432% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1246 mg | 415% | |
| Sodium | 15214 mg | 661% | |
| Total Carbohydrate | 93.6 g | 34% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 43.7 g | ||
| Protein | 431.7 g | 863% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 363 mg | 28% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 7734 mg | 165% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
