Slow Cooked Roast Pork with Apple Cider Gravy

Do you enjoy a traditional Sunday roast. This pork recipe will have you licking your fingers, especially if you enjoy a good crunchy crackling.

2kg pork loin roast
1 red onion peeled and sliced into quarters
1 large apple cut into quarters
1 bay leaf
2T coarse salt
2 sprigs fresh rosemary
1 cup chicken or vegetable stock
1T cake flour
1 cup dry cider

Preheat the oven to 220C.
Score the skin of the pork, about half way through the fat layer, with a sharp knife
Place in a roasting dish, skin side up and rub in the salt. Bake for about 30 minutes.
Reduce the heat to 170C and place the onion, apple and herbs in the roasting tray. Pour in the stock. Cook for 2.5 hours until the meat is tender and the juices run clear.
Place the pork on a carving board to rest and make the gravy.
Remove the juices and place the roasting dish on the stove over a low heat. Add the flour and stir until the flour absorbs all the pan juices. Slowly add back the remaining stock and cider, stirring all the time until the gravy thickens.
Serve with roast potatoes, baby carrots and sugar snap peas.

For Banting Low Carb - Omit the flour from the gravy and reduce the gravy until it thickens. Add a tablespoon of butter before serving with cauli-mash and steamed asparagus or brocolli.