Roast Pork with an Apple and Rosemary Gravy

The joint (just over 2kg) was cooked for two and a half hours in the oven, for the first 25 minutes at 220 deg C, and for the remainder of the time, at 180 deg C. Allowed to cool for a couple of hours on  the hob before it was cut into slices with an electric carving knife. Stored overnight in the fridge.

I prepared some stewed apples (three peeled and segmented) in a little water. Then the apple pieces were mashed. Allowed to cool, and also stored overnight in the fridge.

I made the gravy with water and a teaspoonful of cornflour, some vegetable stock, and some dried rosemary. Bring up the heat until the gravy starts to thicken. I added two dessert spoonfuls of the stewed apples to the mixture, and then added the slices of roast pork to the pan. Simmer under glass for fifteen minutes, adding a little water if necessary. Stir occasionally, and turn the slices.

The rest of the dish is peeled boiled potatoes, and fresh brussels sprouts. Cooked for twenty minutes and nine minutes respectively. Serve together with a dusting of freshly ground pepper.