Recipes:
Roast Pork Loin and Apple Sauce

Preparation Time: 60 mins
Cooking Time: Varies according to weight
Serves: 6+

Ingredients:

2.7kg Three Dales pork loin

Tomato and Vermouth gravy:

1 tablespoon flour
800ml vegetable stock
3 teaspoons tomato puree
140ml Red Vermouth
Salt and pepper

Apple and thyme sauce:

2oz butter
1 onion, finely chopped
4 cooking apples, peeled and chopped
1 sprig fresh thyme
1 teaspoon sugar or honey
Salt and pepper

Instructions:

1. Roast the pork in a hot oven, 425F/220C/Gas Mark 7, for 40 minutes then turn the heat down to 400F/220C/Gas Mark 6 for the remainder of the cooking time. Give the pork 20 minutes per pound weight with about 15 minutes over.
2. To make the tomato and Vermouth Gravy: Heat the fat contents of the saucepan or roasting tin and stir in the flour - a flat wire whisk is the easiest for this.
3. Let it cook for a minute, then, stirring all the time, gradually add the stock, until the gravy boils.
4. Stir in the tomato puree and vermouth. Check the seasoning and add salt and pepper to taste.
5. To make the Apple and Thyme Sauce first melt the butter and cook the onion over a moderate heat for several minutes until it is really soft.
6. Add the chopped apples and cook until they fall into a mush.
7. Add the thyme and sugar / honey.
8. Taste, and season with salt and pepper, if you like.
   
   Tip: As with all roast meats, pork is best left to stand in a very low temperature oven once cooked, for 10 - 15 minutes. This lets the juice settle and makes carving easier.