Roast Pork With Cider & Apples, artwork by Jelena Bando

Posted on
in Illustrated Recipes, Recipes, Meats

Deeply Satisfying.

Roast Pork With Cider & Apples, artwork by Jelena Bando

Posted on
in Illustrated Recipes, Recipes, Meats

Found these images in the vault and thought I’d put them up to tempt you into a Sunday pork roast with trimmings from the gods… sage, butter, apples, cider.

Jelena is an artist, a traveler and a dreamer living in Paris. Her illustration, Roast Pork with Cider & Apples beautifully characterises the dinner setting of this meal and its guests.


The recipe is courtesy of Gourmet Traveller, with a few minor changes 🙂

Pork with Apples & Cider

  • 1.8kg piece of pork loin
  • 1 tablespoon olive oil
  • 3 small pink lady apples, unpeeled, halved horizontally
  • 12 shallots
  • ½ cup (loosely packed) sage leaves
  • 350ml dry cider

Apple & sage stuffing

  • 20ml olive oil
  • 10gm butter
  • 4 shallots, finely chopped
  • 4 pink lady apples, unpeeled, coarsely chopped
  • 125ml dry cider
  • 50ml cider vinegar
  • 20gm caster sugar
  • 2 tablespoons coarsely torn sage leaves

Rub the fatty pork side with salt and place in refrigerator overnight. This removes moisture and allows for a crispier crackling. Remove and pat dry.

Preheat oven to 250C. For apple and sage stuffing, heat oil and butter in a saucepan over medium-high heat, add shallot, stir occasionally until tender (4-5 minutes). Add apple, cider, vinegar and sugar, stir occasionally until apple is tender and mixture is thick (8-10 minutes). Season to taste, stir through sage, cool.

Score pork skin with a sharp knife at 5mm intervals.

Place skin-side down on a work surface, spread stuffing along longest side closest to you.

Roll away from you to form a cylinder. (Reserve extra stuffing to serve.) Tie at intervals with kitchen string.

Place in a roasting pan, drizzle with oil, season to taste. Scatter apple, chestnut, shallot and sage around base.

Add cider and season to taste.

Roast until crackling starts to form (30 minutes), reduce heat to 150C, cook until just cooked through (12-15 minutes). Rest for 5 minutes, thickly slice and serve with apples, chestnuts, shallots, pan juices and remaining stuffing.

Deeply satisfying.