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Roast Loin of Pork with Caramelised Apples Recipe

Gordon Ramsay and his brigade of amateur chefs served this stack of pork loin, pork belly, caramelised apple wedges with broccoli and mustard mash to diners at the F Word restaurant

Serves 6-8


For the pork loin

  • about 1.3kg pork loin
  • zest of 1 lemon
  • handful of sage leaves
  • handful of flat leaf parsley, leaves only
  • 2 garlic cloves, finely sliced
  • olive oil, to drizzle
  • sea salt and freshly ground black pepper

For the belly of pork

  • 1.3kg belly of pork
  • 2 heads of garlic, halved horizontally
  • sea salt and freshly ground black pepper
  • handful of thyme sprigs
  • olive oil, to drizzle
  • generous splash of white wine
  • 450ml brown chicken stock

For the apple wedges

  • 20g unsalted butter
  • 3-4 Braeburn apples, cored, peeled and cut into wedges
  • 50g caster sugar
  • 1 spring onion, trimmed and finely sliced
  • few tarragon sprigs, leaves chopped

For the broccoli

  • 2 large heads of broccoli
  • 2 tbsp olive oil, plus extra for drizzling
  • 1 large red onion, peeled and roughly chopped
  • sea salt and freshly ground black pepper
  • 2-3 tbsp red wine vinegar
  • 2 tbsp capers, rinsed and drained
  • 2 tbsp toasted flaked almonds (optional)

For the mustard mash

  • 1kg floury potatoes, such as Desirée or King Edward
  • 150ml double cream
  • 85g butter, cut into cubes
  • 2 tbsp wholegrain mustard
  • 1-2 tbsp Dijon mustard
  • sea salt and freshly ground black pepper


1. Preheat oven to highest setting, about 250@C/Gas 9.

2.Place a lightly greased, foil-lined baking tray in the oven.

3. With a sharp knife, score the skin of the pork loin in a criss-cross pattern. Turn it around so that the flesh side is facing upwards and cut a slit along the side of the loin, without cutting all the way through, to open it out like a butterfly. Cover the flesh with the lemon zest, sage and parsley leaves, then scatter over the garlic. Season generously with salt and pepper and drizzle over with a little olive oil.

4. Roll up the loin and secure tightly with kitchen string in 3-4cm intervals. Rub the scored skin with a large pinch of salt, drizzle with a little olive oil and sprinkle with another pinch of salt. Carefully place the pork on the hot baking tray and roast for 15-20 minutes until the skin is golden and starting to crispen.

5. Turn down the oven to 180@C/Gas 4 and roast for approximately 25 minutes per 450g until the pork is cooked through and tender. Rest for 10-15 minutes before carving.

For the belly of pork

1. Preheat the oven to 170@C/Gas 3.

2. Untie the belly of pork if it is rolled and lay it flat on a chopping board. Score the skin evenly in a criss-cross pattern with a sharp knife. Turn the belly skin side down and cut a slit through the thick end of the pork to open it out like a butterfly so that the meat is evenly thick throughout. Rub all over with salt and pepper and a drizzle of olive oil.

Tip: A clean and sharp Stanley knife (or craft knife) is the most effective tool for scoring the tough pork skin.

3. Place the garlic, halved side up, on a lightly oiled roasting tray and scatter over the thyme sprigs. Lay the pork belly on top, fat side up. Trickle with a little more olive oil and sprinkle with a little more sea salt. Add a splash of white wine around the pork, cover the meat with a piece of foil and bake for 1½ hours. Remove the foil, baste the pork with the juices and return to the oven, uncovered, for another ½-1 hour until the meat is tender. Continue to baste the pork occasionally with the pan juices.

4. Transfer the pork to a clean chopping board and leave to cool slightly. While still warm, place another tray on top of the pork and weigh down with a few heavy tins to flatten it. Cool completely, then chill for four hours or overnight in the refrigerator to set its shape.

5. Pour off any excess oil from the roasting tray and place over high heat. Deglaze the tray with a generous splash of white wine, scraping the bottom and crushing the heads of garlic with a wooden spoon to release the sediment. Boil the liquid until reduced by half, then add the chicken stock and bring back to the boil until reduced and thickened. Strain the stock through a fine sieve, pressing down on the garlic pulp with the back of a ladle. Adjust the seasoning with salt and pepper.

6. Heat the oven to the highest setting, about 250@C/Gas 9.

7. Cut the pressed pork into individual portions or squares and pat the skin dry with kitchen paper. Place the pork squares, fat side up, in a roasting tin and drizzle with olive oil and a generous pinch of sea salt. Roast for 15-20 minutes until the skin is golden brown and crisp. Rest the pork for 5 minutes, then serve with the light gravy and accompaniments.

For the apple wedges

1. Melt the butter in a wide non-stick frying pan. Dredge the apples in the caster sugar and add to the pan when the butter begins to foam. Fry for 3-4 minutes on each side over a medium heat until golden brown and caramelised. Toss in the spring onions and tarragon and serve warm.

For the broccoli

1. Cut the broccoli into florets. Trim away the fibrous skin from the stalks, then cut the tender core into small cubes. Heat the olive oil in a frying pan and cook the red onion over medium heat, stirring occasionally, for 8-10 minutes until soft. Season with salt and pepper. Deglaze the pan with the vinegar and cook for a few more minutes.

2. Meanwhile, blanch the broccoli in salted, boiling water for 2 minutes and drain well. Add to the onions along with the capers and a little more olive oil. Adjust the seasoning to taste. Serve warm with a scattering of flaked almonds, if you like.

For the mustard mash

1. Peel the potatoes and cut them into large, even-sized chunks. Cook in boiling salted water for 12-15 minutes until tender. Drain well, then return to the pan and dry out for 1-2 minutes over a medium heat. Mash the potatoes, preferably using a potato ricer back into the pan. For a very smooth result, push the mashed potato through a fine sieve.

2. Heat the cream and slowly stir into the mashed potato. Season well. Cook gently for 5 minutes, then gradually beat in the butter, a cube at a time. Finally stir in the mustards and season with salt and pepper to taste. Serve warm.

© Gordon Ramsay

Gordon Ramsay's Sunday Lunch and Other Recipes from the F Word, published by Quadrille. Photography by Jill Mead.

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Gordon Ramsay's weekly food magazine show. A big, bold and fast-paced celebration of good food and good cooking, fuelled by the irrepressible energy and passion of its dynamic host.

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