One-piece Roast Pork with Caramelized Apple and Chestnut Brussels Sprouts

Name: One-piece Roast Pork with Caramelized Apple and Chestnut Brussels Sprouts
Yield: Serves 4
Cuisine: British
Ingredients: Salt and pepper; 50–75 g (2–3 oz) chopped chestnuts (if using fresh, check cooking times); Caster sugar; 300 ml (½ pint) dry cider; 2 apples, peeled, cored and halved through the middle; Butter; 225–350 g (8–12 oz) Brussels sprouts; 900 g (2 lb) pork loin, boned weight, skinned (keep the bones, chopped, to make the gravy); 200–250 ml (7–8 fl oz) Chicken Stock; 2 large onions, sliced; Small bunch sage; Pork bones, chopped; 50 g (2 oz) butter, chilled and diced

Preparation info

Serves
4

Difficulty
Medium

Appears in

New British Classics

By Gary Rhodes

Published 1999

About

The relationship between pork and apples is one that has lasted for hundreds of years, and will continue for many more. A pig will always eat windfall apples, if it gets the chance, and the story goes that, in medieval days, the dry sour apple mash left after pressing crab-apples for verjuice would be cooked with a piece of pork. Both of these working together set the tradition, which we have continued.

The pork featured here is cut into individual portions, similar to