Pork Loin with Cider Gravy (Irish)

Boneless rolled pork with the scored skin will give you lots of delicious crackling - great for Sunday lunch.

3 lb pork loin
2 onions, sliced into 3 rings
⅔ sage leaves
1 Tbsp. all-purpose flour, unbleached
cider (350 mL)
water (100 mL)
sea salt
black pepper, freshly ground

Remove pork from fridge around half an hour before cooking. Boil the kettle and preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Score the skin of the pork in with a sharp knife.

Pour the boiling water in to a dish and place the pork skin-side down in the dish for a half a minute or so. Remove to a chopping board and dry the skin thoroughly using kitchen paper - making sure to get between the scored skin. Rub a large pinch of coarse sea salt in to the skin.

Place the onions, topped with sage leaves, in a flat layer in a roasting tray, then place the pork on top of the onions, skin side up. Place in the oven and roast for approximately 1¼ hours, until cooked through.

When the roast is cooked remove the pork from the tray and allow to rest. Drain off any fat from the roasting tray and then place it on a medium heat on the hob (make sure your tray is suitable for this). Sprinkle the onions with the flour, then use a wooden or silicone spoon to mix the flour in to the onions and meat juices for a minute. Add the cider and stir thoroughly, scraping up any sticky meat from the bottom of the tray. Allow to simmer for 5 minutes, stirring frequently and then add the water and simmer for another 5 minutes to thicken.

Season the gravy with salt and pepper and then strain through a sieve before serving.

Makes 4-6 servings.