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Pork loin with roast apples & cider
- 150ml vegetable oil
- pork loin, 1x4 bone, about 1.2kg, chine bone removed, fat scored and tied
- 3 large onions peeled
- 3 sprigs rosemary
- 8 Granny Smith apples
- 60g unsalted butter
- 15g caster sugar
- 1 sprig thyme
- 1 lemon , juiced
- 250ml dry cider
- chicken stock , fresh, cube or concentrate, made up to 300ml
Directions:View on BBC Good Food
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