Roast pork with caramelised onions and apples

Roast pork with caramelised onions and apples

Here’s your Sunday roast sorted! The rich savouriness of the pork works so well with the sweet apples that almost melt into a sauce… it really is a delicious combination. And let’s not forget about the crackling! Serve with mash, green vegetables and wholegrain mustard for a tasty family meal.


• 1.5kg to 2kg pork joint.
• 4 apples (I used pink lady)
• 4 white onions
• 1 tbsp extra virgin olive oil
• 1 tsp salt
• 6 large sprigs fresh thyme
• Extra salt for the top of the pork


1. Preheat the oven to 200C.
2. Peel the onions and cut into thick slices.
3. Quarter the onions and cut out the bit of core from each quarter.
4. Put the onions, apples, olive oil, salt and thyme in a large ovenproof dish. Mix together.
5. Place the pork joint on top of the apples and onions. It should already be scored, if not score using a sharp knife. Then rub salt all over the skin, pressing it into the skin.
6. Put it in the oven and cook at this temperature for 25 minutes.
7. Lower the oven temperature to 180C and cook until cooked though. To calculate the total cooking time, it’s about 30 minutes per pound of pork. It’s cooked when you insert a knife and the juices run completely clear. The top should also be nice and crispy but if not crispy enough, give it 10 to 15 minutes under a hot grill. Just keep an eye on it so it doesn’t burn.
8. Take the pork out and leave to rest for at least 30 minutes before carving.
9. Put the tray back in the oven to caramelise the onions and apples. This can take 10 to 20 minutes, depending on the size of the pieces and how caramelised you want them to be.
10. Serve with mashed potatoes, green veg and wholegrain mustard.

For more delicious recipes follow the fabulous Christianna @eathappyfeelgood.