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Smoking Chimney

Recipes from a working kitchen · Cape Town

Roast Pork with Apple Sauce

By Marna Ross Updated 12 August 2026 4.56 from 18 ratings
Roast pork with apple sauce is a delicious Sunday Roast meal for a lovely normal Sunday, or a special occasion Sunday. It can even be made for the Christmas table together with perfect roast potatoes or pumpkin tart to serve this meal with as side dishes. Pork roast are traditionally made with the apple sauce which compliment it beautifully. Almost like basil and tomato.
A succulent cut of roast pork roast showing perfect crispy crackling skin on top.
Prep 20 min
Cook 1 h 55 m
Total 2 h 15 m
Serves 4

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Ingredients

Pork

  • boned pork loin joint, weighing 1 kg, rind removed and reserved
  • 2 Tablespoons mustard
  • salt and pepper to taste

Apple Sauce

  • 450 g Bramley apples, peeled, cored and sliced
  • 3 Tablespoons water
  • 15 g caster sugar
  • pinch of ground cinnamon - OPTIONAL
  • 15 g butter - OPTIONAL

Gravy

  • 1 Tablespoon flour
  • 300 ml cider, apple juice or chicken stock
  • salt and pepper

Method

Pork

  1. Preheat the oven to 200° Celsius

  2. Score the pork rind with a sharp knife and sprinkle with salt

  3. Put on a wire rack set over a baking tray and roast in the preheated oven for 30-40 minutes until the crackling is golden brown and crisp

  4. Season the pork well with salt and pepper and spread the fat with the mustard

  5. Put in a roasting tin and roast in the centre of the oven for 20 minutes

  6. Reduce the temperature to 190° Celsius and cook for a further 50-60 minutes until the meat is well browned and the juices run clear when a skewer is inserted into the thickest part of the meat

  7. Remove the meat from the oven and transfer to a warmed serving plate, cover loosely with foil and leave in a warm place to rest

Apple Sauce

  1. Put all the ingredients in a saucepan over a low heat

  2. Cook for 10 minutes, stirring occasionally

  3. Beat well until the sauce is thick and smooth, use a electric hand whisk for a smooth finish

Gravy

  1. To make the gravy, pour off most of the fat from the roasting tin

  2. Place the tin over a medium heat and scrape the sediment from the base of the tin

  3. Sprinkle in the flour and quickly whisk it into the juices

  4. When you have a smooth paste, gradually add the cider, whisking constantly

  5. Bring to a boil, then reduce the heat and simmer for 2-3 minutes until thick

  6. Season with salt and pepper, pour into a warmed serving jug and serve with the pork, with some Apple Sauce on the side

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