- 1 2lb Pastures A Plenty pork loin, scored
- 1 cup Taking Stock Classic Bone Broth, salted or unsalted
- 1 lb potatoes, halved
- 3 apples, sliced into wedges
- 1 cup apple cider
- 1/4 cup extra virgin olive oil, divided
- 2 tsp raw honey
- 2 tso wholegrain mustard
- 1/4 cup cream
- 1 bunch fresh sage, fried
- 1 pinchq sea salt plus extra, to taste
- Preheat oven to 425˚ F.
- Score pork loin in a criss-cross pattern. Rub 2 Tbsp olive oil and a pinch of sea salt into loin. Place in roasting pan and cook roughly 25 minutes, until pork begins to brown.
- Meanwhile, halve potatoes and place, cut-side down, on chopping board. Make thin cuts at ¼-inch increments, slicing two-thirds of the way through each half. Set aside.
- Cut apples into large wedges and remove seeds. Add apples and potatoes to roasting pan after pork has begun to brown. Drizzle remaining olive oil onto potatoes.
- Reduce oven heat to 350˚ F and roast for additional 40–50 minutes until meat is cooked through, potatoes are tender, and apples are soft. Set aside to rest.
- To make gravy, place cider, broth, honey, and mustard in a small saucepan on medium-high heat. Simmer 15–20 minutes, stirring occasionally, until mixture is reduced by three-quarters. Stir in cream and season with sea salt to taste. Add any resting juices from pork pan and mix. Remove from heat and place in small bowl.
- Add fresh sage leaves to saucepan and fry on medium-low heat until slightly crisp.
- Carve pork and serve with roasted apples and potatoes. Top with cider gravy and fried sage leaves.
Adapted from delicious.com.au.
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