Pork, brussels sprouts and apple sauce
Photo by Tam West
- Place pork in a shallow non-reactive dish. Mix salt, pepper, 1 tsp sugar and rosemary together and rub all over the pork. Cover and refrigerate for 1 hour or up to 10 hours.
- Using a paper towel, gently pat pork dry of any juices. Arrange slices closely together, skin up, on a rack placed over a small roasting pan that has 1cm water in it. Roast at 175C for 1 hour 15 minutes.
- Meanwhile, place apple, vinegar, remaining sugar, ¼ cup water and a pinch of salt in a small saucepan. Cover and cook gently for 10 minutes, stirring occasionally, until soft and collapsed. Keep warm for serving.
- When pork is cooked, turn on overhead grill (fan grill is best) for final 5 minutes, until skin crisps up, taking care to avoid any burning.
- Meanwhile, cut brussels sprouts in half. Heat vegetable oil over medium-high heat in a frying pan. Add sprouts, cut side down, and cook for 3-4 minutes or until they are browning nicely. Turn sprouts, add a pinch of salt and a dash of water and cook a further minute or two until tender, then add nut oil and stir to coat.
- Place a puddle of apple sauce on each warmed plate. Top with brussels sprouts and crispy pork slices.