Slow Cooked Pork with Mash & Burnt Apple Sauce - James Martin Chef

Ingredients

• 3kg rolled pork loin, scored
• 1 tbsp sea salt
• 400ml veal jus
• 25ml Madeira wine
• 25g butter
• 2 apples, diced
• 50g demerara sugar
• Pinch allspice
• Knob of butter
• 1 orange, juiced
• 6 medium carrots
• 50g caster sugar
• 50g butter
• 3 star anise
• Mashed potato
• Pre heat the oven to 250°C
• Place the pork into a large roasting tray, rub salt all over and place into the oven after 30 minutes turn the oven down to 150°C and cook for a further 2 to 2 ½ hours.
• For the sauce, bring the jus and wine to the boil in a saucepan and then reduce by half. Finish with the butter.
• Pop all the ingredients into a pan for the apple sauce bring to the boil then cook until dark in colour.
• For the carrots, place all ingredients into a pan for the carrots bring to the boil and cook until soft.
• To serve, slice the pork, pop onto a plate with the mash, carrots and apple sauce and drizzle over the sauce.