WHAT YOU'LL NEED
- 2 kg boneless pork joint
- 2 cooking apples, peeled and cored cut into wedges
- 1 tablespoon brown sugar
- 1 tablespoon plain flour
- ½ cup apple juice
- 1 tablespoon apple cider vinegar
- 1 cup boiling water
- 1 Continental Stock Pot Vegetable
NUTRITIONAL INFORMATION
Amount per serving
Energy (kcal)
873kcal
Energy (kJ)
3650kJ
Protein (g)
103.4g
Carbohydrate incl. fibre (g)
24.4g
Carbohydrate excl. fibre (g)
22.1g
Sugar (g)
15.0g
Fibre (g)
2.3g
Fat (g)
40.6g
Saturated fat (g)
14.2g
Unsaturated fat (g)
23.9g
Monounsaturated fat (g)
17.0g
Polyunsaturated fat (g)
6.9g
Trans fat (g)
0.4g
Cholesterol (mg)
295mg
Sodium (mg)
851mg
Salt (g)
2.12g
Vitamin A (IU)
115IU
Vitamin C (mg)
15.8mg
Calcium (mg)
42mg
Iron (mg)
3.90mg
Total
3494kcal
14599kJ
413.5g
97.5g
88.5g
59.9g
9.0g
162.4g
57.0g
95.7g
68.0g
27.6g
1.4g
1180mg
3403mg
8.50g
458IU
63.2mg
170mg
15.59mg
Let's Get Cooking
- 1 Preheat oven to 220˚C. Place pork in a large roasting pan, arrange apples around the pork and sprinkle with a little brown sugar. Roast for 20 minutes.
- 2 Reduce oven temperature to 190˚C and cook for a further 45-50 minutes until pork is tender and apples are slightly caramelised.
- 3 Remove pork and apples from roasting pan, cover with foil and allow to rest while making the gravy. Place roasting pan over medium to low heat, add the flour and stir well. Add apple juice, vinegar and water and stir continuously until thickened.
- 4 Serve pork and apple with roast potatoes, steamed vegetables and gravy.