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Crown Roast of Pork with Apple Cider Gravy

Crown Roast of Pork with Apple Cider Gravy – Recipe

This crown roast is a true modernised classic and a visual masterpiece, but it is simple to prepare by forming pork loin chops into a circle and tying them together. It can also be stuffed, if you like. Pair it with a delicious apple cider gravy.

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Ingredients per serve

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What you need

This crown roast is a true modernised classic and a visual masterpiece, but it is simple to prepare by forming pork loin chops into a circle and tying them together. It can also be stuffed, if you like. Pair it with a delicious apple cider gravy.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Crown Roast of Pork

    • Tie the pork ribs with kitchen string to make a crown. Place onto a lined baking tray with a ball of foil in the centre to help hold the shape.
    • Season with KNORR Chicken Booster and brush with half the olive oil.
    • Transfer the tray to the oven and roast at 120°C for 30 minutes, or until the meat reaches an internal temperature of 60°C.
    • Turn the oven heat up to 220°C and continue to cook for a further 15 minutes or until the pork is cooked and lightly golden.
    • Remove from the oven and tent with foil for at least 15 minutes or up to 30 minutes.

  3. Apple Cider Gravy

    • In a saucepan, heat the remaining oil over medium heat. Add the eschalots and cook until softened. Add the apple cider and reduce until half the liquid has evaporated.
    • Add KNORR Golden Roast Gravy and 400 ml water. Bring to a boil while whisking.
    • Stir through the mustard and grated apple. Keep warm.

  4. Mashed Potato

    • Bring 550 ml water to a boil in a pot. Once boiling, remove from heat and add the milk.
    • Whisk in KNORR Potato Flakes until thickened and creamy. Let it sit for 2 minutes, then whisk again. Keep warm.

  5. To Serve

    • Serve the crown roast with apple cider gravy, mash, and blanched asparagus.
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