We all know how well pork goes with apples – but instead of making an apple sauce, try serving it with whole baked apples instead. Simple, but delicious.
- Preheat the oven to 220C (430F)
- Using a pestle & mortar, grind the fennel and salt together
- Rub the oil into the pork skin, then rub in the salt mixture
- Peel the onions and slice into thick wedges
- Quarter the garlic bulb and arrange the onion and garlic at the bottom of a roasting tray, then place the pork on top
- Roast until the skin turns brown and crispy, approx 20 - 30 minutes, then reduce the heat to 180C (355F) and cook for a further 20 minutes
- Score the apples along the centre (this will make sure they don't explode!) and place in the oven tray, around the pork. Cook for 20-30 minutes until the pork juices run clear, and the apples are soft.
- Once cooked, remove the pork and apples from the tray and keep warm
- Transfer the remaining contents of the tray into a saucepan through a sieve and add the wine to the juices.
- Boil over a medium heat for a couple of minutes until the sauce thickens. Add the stock and simmer for 15 minutes.
- Serve the pork and apples and top with the sauce.
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