Okanagan Wine Country Pork Roast
Pork loin roasted with Okanagan apples, onions and white wine, served with the pan sauce.
- Prep
- 20 min
- Cook
- 80 min
- Total
- 100 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 460 kcal
Equipment
- •Roasting tin
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 24 g
- carbs
- 18 g
- protein
- 40 g
- calories
- 460
Instructions
- 1
Rub the pork rind with salt and roast at 230C for 25 minutes to start the crackling.
- 2
Lower to 175C, add the onions and thyme around the joint and pour in the wine.
- 3
Roast 30 minutes, then add the apples.
- 4
Continue roasting 25 minutes until the internal temperature reaches 63C.
- 5
Rest the pork 15 minutes on a board.
- 6
Reduce the pan juices with the stock, whisk in the butter and serve the sauce with the sliced pork, apples and onions.
Chef's tips
Dry the rind thoroughly before salting; moisture is what stops crackling from crisping.
Ingredient substitutions
- white wine → apple cider
Storage
Keeps 3 days refrigerated.
Common mistakes to avoid
- •Adding apples too early so they collapse
- •Skipping the rest and losing the juices
Serving suggestions
Cooked Okanagan Wine Country Pork Roast?
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