We bring you this delicious recipe for roast pork loin with a cider gravy. This is perfect centrepiece for a Sunday roast or family gathering. The cider gravy is the perfect pairing for pork but also works well for other meats such as chicken.

Ingredients
1.5kg pork loin with skin, boned & rolled
Olive oil
Flaky salt
Ground black pepper
3-4 leeks, washed & hard green ends trimmed off
3-4 large carrots, washed
3-4 stalks fresh sage
Small bunch fresh thyme
500ml apple cider
500ml Carol’s Stock Market Turkey Bone Broth
25g butter
25g flour

Serves
6-8

Method
Pre-heat oven to 220°C / 200°C fan assisted.

Pat dry the loin of pork with paper towel then drizzle with a bit of olive oil. Rub the olive oil over the skin to coat it then sprinkle generously with flaky salt.

Cut leeks into 4-5 pieces, each piece about 8cm long. Cut carrots in half lengthways then cut into 3-4 pieces, about the same length as the leek.

Add the leeks and carrots to a large roasting tray along with the herbs. Sprinkle lightly with a bit of salt and some black pepper.

Sit the pork on top of the veggies and herbs then pour the apple cider and turkey broth into the roasting dish.

Roast in the pre-heated oven for about 1 hour 45 minutes, or if using a meat thermometer, when the internal temperature of the roast reaches 75°C.

Transfer pork to a large plate and cover with foil, leave to rest. Set aside veggies and keep warm for serving.

To make the gravy, skim any fat from the roasting liquid and pass liquid through a sieve into a jug to remove herbs or other small pieces.

Melt butter in a small saucepan over medium heat then add the flour and cook for about 2 minutes. Whisk in the roasting liquids then cook, while stirring, until gravy thickens.

Taste for seasoning and add salt and pepper as needed.

Remove strings from roast pork and serve with reserved leeks and carrots, the cider gravy, and any other sides you enjoy like roast potatoes, steamed veggies or red cabbage.