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Pork loin and hasselback potatoes with seared apple and cauliflower salad
( SERVES 6 )

NZ Woman's Weekly

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The pork should be juicy and flavourful – especially with a little spiced sauce on the side. A seared salad is best served warm to bring out the flavours.

Ingredients

8 medium	Potatoes
¼ cup	Rice bran oil
1	Pork loin, skin on, approximately 1.3kg
1	Bay leaf

Salad

30 g	Butter
½ tsp	Caraway seed
½ tsp	Salt, herb & garlic
5	Cauliflower, white, cut into small florets or sliced
2	Red apples, cored and cut into wedges
130 g	Baby spinach, or green salad leaves
2 Tbsp	Lemon-infused olive oil

Directions

Preheat the oven to 175C.
Prepare the potatoes: peel and shape into even sizes. Cut small slits in the top of each one and toss in the oil and salt.
Score the pork skin well, pat dry and rub generously with salt. Place in a large baking paper-lined roasting dish. Cook for 30 minutes.
Add the potatoes (arrange the bay leaves around them) and cook for another 20-25 minutes until the pork is golden and the potatoes are tender (test with a skewer – the juices should run just pink).
Remove from the pan. Cover and rest for 10 minutes before slicing. Keep the potatoes warm.
For the apple salad: heat the butter, caraway seeds and flavoured salt in a large pan and fry the apple slices and cauliflower for 3-4 minutes until softened and coloured.
Arrange this on the spinach leaves on a plate and drizzle with lemon oil.

Cooks tip

For an easy apple sauce: combine 1 tin plain apple pulp with ½ teaspoon mixed spice and 2 tablespoons each of maple syrup and lemon juice. Simmer this for 2 minutes until syrupy and reduced.