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Roast pork loin with apple and rosemary

1

Preheat your oven to gas mark 6/200*C.

2

On a 3-4 pound piece of boneless pork loin, make deep incisions to the top surface of the meat.

3

Mix in a bowl a teaspoon of oil, 2 chopped garlic cloves, 1 tablespoon of chopped rosemary, salt and pepper.

4

Massage this mixture into the meat, making sure the incisions are covered thoroughly.

5

Place the meat into a Bakewell Extra Large oven bag.

6

Add to the bag 1 large chopped onion, 2 chopped cloves of garlic, 2 medium sized apples (cut into quarters), 2 tablespoons of cider vinegar, 1 teaspoon of redcurrant jelly and 1 tablespoon of chopped rosemary.

7

If you wish to add more vegetables to the meal, we suggest adding peeled carrots and parsnips to the bag.

8

Tie the bag loosely with one of the ties provided.

9

Place the bag into an oven dish and carefully cut the top corner of the bag off using a scissors.

10

Place the dish in the middle of the oven, ensuring the bag doesn’t touch the oven heating element and cook for 1 hour.

11

When the time is up, check the meat is cooked throughout and let it stand for 10 minutes.

12

Carefully cut the bag open and serve the pork with vegetables. We recommend accompanying it with a rich apple sauce 🙂

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