Recipe may contain gluten, milk and lactose.
With melt-in-your-mouth potatoes and a slight sweetness from the apples, this is the easiest roast you’ll ever make. And it’s gluten free!
2 red apples
1.7kg boneless, rindless pork loin
3 fresh thyme sprigs, plus extra, to serve
1 red onion, cut into thick wedges
1kg baby coliban (chat) potatoes, cut crossways into 3 pieces
4 garlic cloves, halved
250ml (1 cup) Massel Chicken Style Liquid Stock
1 tbsp Dijon mustard
125ml (1/2 cup) cooking cream
5 Method Steps
Step 1Halve and core the apples(2 red apples). Slice 1 apple into thick wedges. Thinly slice the remaining apple. Place the pork (1.7kg boneless, rindless pork loin) on a board. Use a sharp knife to make slits across the pork, 2cm apart. Place a slice of apple and a little thyme (3 fresh thyme sprigs, plus extra, to serve) into each slit.
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Step 2Add the onion (1 red onion, cut into thick wedges), potato (1kg baby coliban (chat) potatoes, cut crossways into 3 pieces), garlic (4 garlic cloves, halved), and remaining thyme and apple to the slow cooker. Combine the stock (250ml (1 cup) Massel Chicken Style Liquid Stock) and mustard (1 tbsp Dijon mustard) in a jug. Season. Pour mixture into slow cooker and stir to combine. Top with the pork. Cover and cook on High for 4 hours or until pork is cooked through.
Step 3Transfer pork to a serving plate. Use a slotted spoon to transfer vegetables and apple to the plate. Cover with foil to keep warm.
Step 4Use a spoon to skim any excess fat from the surface and discard. Add the cream (125ml (1/2 cup) cooking cream) to the remaining liquid. Bring to the boil on High and simmer for 30 minutes or until the sauce has reduced by half. Alternatiuvely, transfer liquid to a large, deep frying pan. Simmer for 10 minutes or until the sauce has reduced by half.
Step 5Drizzle sauce over pork. Top with extra thyme to serve.
All quantities above are averages