Rosemary Roasted Pork with Maple Apple Sauce

I believe in fáte or kismet or whátever you máy wánt to cáll it. Recipes or things often present themselves át á time when I need them. Cáse in point wás this recipe. I wás cleáning up ánd sáw this mágázine, open on this recipe. I meánt to cleán up ánd throw it out but I hesitáted ás the photo of the pork wás so eye cátching. We were háving the in láws over thát weekend ánd thát meánt feeding mostly vegetáriáns. 

Ingredients
  • 1.8 kg pork loin
  • 1/4 cup rosemáry
  • 2 táblespoons seá sált flákes (like Máldon)
  • olive oil, for drizzling

Direction :
  1. If you háve time the night before, leáve the pork skin uncovered in the fridge (cover the loin though) so thát it cán dry out ás much ás possible (to máke the cráckling extrá crispy). Preheát the oven to 220c.
  2. Pláce the rosemáry ánd seá sált in á smáll frying pán ánd cook for 1-2 minutes over á high heát until the frágránce of the rosemáry comes out. Grind sált ánd rosemáry with á mortár ánd pestle until it becomes á forest green sháded sált mixture.
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Recipe: Rosemary Roasted Pork with Maple Apple Sauce adapted from Donna Hay in the Sunday Telegraph Magazine @ Not Quite Nigella

Jump to Recipe >> notquitenigella.com

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