Black Garlic Roast Pork with Apples and Rosemary 

Serves 6


Recipe Source - Chef Mitch Maier

Prep Time - 30 Minutes

Cook Time - 2 Hours 30 Minutes

Total Time - 3 Hours




2 pork, 4 lb 8oz-5Ib loin on the bone

1 Garlic Clove, Crushed

1 teaspoon Finely Chopped Fresh Rosemary, plus a few extra whole sprigs Rosemary

1 Large Onion 2 tablespoon Chef Mitch Maier Black Garlic Sauce & Marinade, plus extra for gravy

2 tablespoon Red Currant Jelly, plus extra for gravy

2 1 /3 cup Vegetable Stock

4 tablespoon butter

1 Onion, Finely Chopped, small

1 Small Lemon, grated zest

1 cup Breadcrumb, fresh white

1 teaspoon Finely Chopped Fresh Rosemary, needles

6 Apples, good-sized


Cooking Instructions

Make some deep incisions in the pork, close to the bone. Mix together the garlic, chopped rosemary, and 1 teaspoon salt. Rub into the cuts, spreading any extra over the meat. Set aside for 20 minutes. Meanwhile, preheat the oven to 425 F. Scatter the onion and a few sprigs of rosemary into a roasting tin. Put the pork on top, skinned side up, cover tightly with foil and roast with the rind for 30 minutes. Tum down the heat to 375 F and cook the rind for a further 30 minutes and then roast for a further hour. Remove the foil and roast uncovered for 20 minutes. Meanwhile, prepare the apples. In a pan melt the butter and cook the onion gently until soft but not browned, about 10 minutes. Off the heat, add the lemon zest, breadcrumbs, and rosemary. Season well. Core the apples. Cut a line through the skin all around the waist of each. Fill each apple with onion stuffing. Mix the Chef Mitch Maier Black Garlic Sauce & Marinade and redcurrant jelly for the glaze. Remove the pork from the oven. Tum the heat to 400 F. Stand the apples around the pork, brush the pork with a little glaze and drizzle a little over the apples. Return to the oven and roast with the rind also in the oven, uncovered, for a further 20-25 minutes. Baste the pork twice with the juices and brush once with any remaining glaze. Test the pork by piercing in the center with a skewer. The juices should run clear, not pink. If in doubt, remove the apples, keep warm, cover the pork with foil and cook for 10-15 minutes more. Put the pork and apples on a warmed plate, cover with foil and leave in a warm place for 15 minutes. r Spoon off the excess fat from the tin and put the tin on the stove over medium-high heat. Pour in the stock. Boil vigorously for 5-6 minutes. Taste and season, adding a little jelly and/or Chef Milch Maier Black Garlic Sauce & Marinade to taste. Strain into a gravy boat. Serve the pork and apples with the crackling, garnished with rosemary.



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