Pork braised in apple cider recipe


Pork braised in apple cider recipe

Serves 6

Prep time 25 minutes

Cooking time 1 hour



1.8 kg Murray Valley Pork scotch roast*

2 tbsp olive oil

25 g butter2 (275 g) brown onions, peeled and cut into wedges

3 (400 g) Granny Smith apples, peeled and cut into wedges

2 cups (500 mL) alcoholic apple cider

1 1/2 cups (375 mL) chicken stock

1 tbsp wholegrain mustard

3 bay leaves6 sage sprigs

700 g pumpkin, sliced2 (500 g) parsnips, quartered

12 baby carrots, washed and trimmed

1 kg brushed potatoes, peeled and cut into bite size pieces

Olive oil for drizzling

Salt and pepper to taste

*Also try using Murray Valley Pork topside or loin roasts (boneless and rindless)



1. Preheat oven to 150ºC fan-forced/170ºC conventional. Season pork with salt and pepper. Place a large, heavy-based baking dish on the stovetop over high heat. Add oil and brown the meat on all sides (approx. 15 minutes). Remove from baking dish and set aside.

2. Add butter, onions and apples to dish and cook for 5 minutes until coloured. Deglaze the pan with cider, boil rapidly for 5 minutes then add stock, mustard, bay leaves and half of the sage. Return pork to baking dish, place on the lowest rack in oven, cook for 11/4 hrs.

3. Place prepared vegetables and remaining sage sprigs on an oven tray, drizzle generously with olive oil and season with salt and pepper. Place on top rack in oven and cook with pork.

4. Remove pork from oven and increase the temperature to 180ºC fan-forced/200ºC conventional to colour the vegetables. Place pork on a board to rest; meanwhile reduce sauce by placing baking dish on stovetop over high heat. Remove bay leaves and sage, boil rapidly for 15 minutes or until juices have reduced by half.

5. Slice rested pork. Remove vegetables from oven and serve with sliced pork and apple cider reduction.

Enjoyed this pork braised in apple cider recipe? See more pork recipes

Maple mustard glazed leg of pork recipe with pear compote and roasted fennel

Golden Asian pork belly recipe with citrus orange glaze

Learn more about Murray Valley Pork 


Recipe and photo courtesy of Rivalea

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