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    Roasted Porchetta with Glazed Apples

    by Bronni Page

    Local Roasted Porchetta with Glazed Apples

    It's simple. Pork just tastes better with apples! Our family recipe combines the tartness of crisp, local granny smiths with a succulent rolled pork loin. When you want to impress a crowd this dish will really get 'em talking!

    Roasted Porchetta with Glazed Apples

    Christmas Lunch porchetta with glazed apples at online farmers market Your Food Collective

    Ingredients

    Porchetta (pork loin)1.5-2kg (remove the pork from the packaging the day before cooking and leave on a plate uncovered in the fridge for the skin to dry out).
    1 /2 cup brown sugar
    Salt

    Method

    • Preheat oven to 220/240C fan forced
    • Place the porchetta on a wire rack in a roasting tray.
    • Oil and rub the skin with salt
    • Roast for 30 minutes.
    • Reduce the heat to 170/160C fan forced and continue to roast for a further 1.5hrs or until  juices run clear when a skewer is inserted in the centre of the pork.
    • Cut the granny smith apples in half cross ways through the middle
    • Warm a medium frying pan and add 2 tbsp of oil
    • Place the apples cut side down in the pan and fry until a golden
    • Turn the apples over and cook for a further 3-4 minutes
    • Add brown sugar to the pan with 2tbsp of water, flip the apples back over and cook until tender
    • Rest the pork for 30 minutes before serving with roast veggies and the glazed apples.
    Local Bronni Page
    Bronni Page


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