Roasted Pork With Apple And Mustard Mash

01Method

1. 1

   Heat the oven to 180°C. Season the pork loin and brown it on all sides in a hot pan to seal.

2. 2

   Scatter the onions and sage into an ovenproof dish and coat lightly with olive oil. Lay the pork on top and roast for 15 minutes. Reduce the heat to 160°C, pour the cider over the meat and continue roasting for another 50 minutes, basting every 10 minutes.

3. 3

   Transfer the pork to a dish, cover loosely and leave to rest for 30 minutes. Reserve the onion, sage and cooking juices for a gravy, reducing them on the hob if necessary.

4. 4

   For the mash, place the potatoes in a saucepan, cover with milk and simmer until tender. Drain and mash until smooth. Meanwhile, peel, core and quarter the apples, then cut each quarter into six pieces. Cook in butter and sugar over a medium heat until just softened but still holding their shape. Fold the apple pieces into the mash, stir in the mustard and season to taste.

5. 5

   Cut the pork into thick slices, arrange over the mash and spoon the pan juices on top before serving.