1. Score the pork and salt it for at least 24 hours. This will help it to crispen whilst cooking. 2. Peel the potatoes and cut in half. Place into a thick bottomed oven proof pan with the butter and the cider. Cook until golden brown. 3. Peel and core the apples and cut in half. Dip one side in the icing sugar. 4. Caramelise in a hot non stick pan with a little oil. 5. The pork should now be roasting away on a high shelf in the oven for 25 minutes. 6. After that turn the heat down to Gas Mark 5. 7. To tell if the meat is cooked, insert a skewer into the thickest part of the pork. The juices that run out should be absolutely clear, without any trace of pinkness. 8. Take the pork out of the oven and leave to rest for 15 minutes. 9. Serve with seasonal vegetables and gravy. NOTES : Chef:Aaron Patterson
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|Serving Size: 1 Serving (595g)|
|Recipe Makes: 4|
|Calories from Fat: 373 (43%)|
|Amt Per Serving||% DV|
|Total Fat 41.4g||55 %|
|Saturated Fat 21.6g||108 %|
|Monounsaturated Fat 13.6g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 226.9mg||70 %|
|Sodium 316.9mg||11 %|
|Potassium 1804.5mg||47 %|
|Total Carbohydrate 66.4g||20 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 59.7g|
|Protein 55.6g||79 %|
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Calories per serving: 858
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