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Roast pork

Curtis Stone from Dinner In a Box with Curtis Stone
From Curtis Stone, juicy roast pork with crackling, calvados-spiked apple sauce, and golden, bubbling sweet potato gratin

Roast pork

Method

1. Grind together the thyme, sage and sea salt flakes in a food processor until you have a paste. Rub this into the pork skin. Cover loosely with foil. Leave in the fridge for at least 1 hour to allow the flavours to develop.

2. Preheat the oven to 240°C/gas 9.

3. Place the halved shallots in a roasting pan and sit the piece of pork on top. Place on a high shelf in the oven and roast for 20 minutes.

4. Reduce the heat to 190°C/gas 5. Roast for 1 hour 45 minutes or until the meat reaches an internal temperature of 75°C.

5. Meanwhile, make the sweet potato dauphinoise. Pour the milk and cream into a saucepan. Add the bay leaves, garlic and shallots. Warm over gentle heat.

6. Layer the sweet potato slices in a greased baking dish, sprinkling grated cheese between each layer and seasoning as you go.

7. Strain the milk and cream mixture. Pour over the potatoes.

8. Cover the dish with foil. Bake in the oven for 40 minutes. Remove the foil and bake for a further 20 minutes until golden brown.

9. To make the apple sauce, put the cubed apple, sugar and a slug of Calvados in a saucepan over low heat. Cook gently, uncovered, for about 5 minutes. Add a couple knobs of butter and cook for a further 5 minutes until soft.

10. When the meat is cooked, transfer it to a warm serving dish. Leave in a warm place to relax for at least 15 minutes.

11. Slice the pork and serve with the potato dauphinoise, apple sauce and the lightly cooked purple sprouting broccoli.

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Serves: 6

Prep: 55 min, plus standing
Cook: 2 hrs 10 min

Ingredients
small bunch of Thyme, leaves picked
small bunch of Sage, leaves picked and chopped
1 tbsp sea salt flakes
1.5kg loin of pork, skin scored all over
3 Shallots, halved
Flour, for sprinkling
300ml stock or vegetable water
salt and fresh ground black pepper
purple sprouting broccoli, to serve

For the sweet potato dauphinoise:

500ml Milk
500ml whipping cream
2 Bay leaves
2 garlic cloves, crushed
2 Shallots, finely sliced
Butter, for greasing
1kg Sweet potatoes, thinly sliced
75g Cheddar cheese, grated
salt and fresh ground black pepper