Last year Scan sent one of the most succulent, juicy gifts ever to Tasting Kitchen-- a Christmas ham! Executive Chef Jaakko Sorsa from FINDS was called in to assist and prepared our Finnish ham by covering it in bread crumbs, then baking it and serving tender, succulent slices with Finnish mustard. Tasting Kitchen said it was “star of the night” and “was tender and moist, with subtle layers of smoke and acorns and maple syrup.” You can find the Finnish Christmas Ham recipe here.
This year we’d like to share a meat recipe for you to try in your home-- Roast Pork with Apples and Rosemary. This deceptively simple and comforting roasted pork comes out juicy and tender, by simply using cider vinegar. The real cracking also adds a gorgeous presentation to your Christmas table. Scan’s pork is loaded with high-quality fat, so the meat is quick to prepare and stays juicy and tender. Cooking time is less critical as well, making our premium pork very easy to prepare.
Ingredients
2–2¼kg Scan pork loin-- on the bone, with rind removed and set aside
1 garlic clove, crushed
1 tsp finely chopped fresh rosemary, plus a few extra whole sprigs for presentation
1 large onion, sliced thick
2 tbsp cider vinegar, plus extra for gravy
2 tbsp redcurrant jelly, plus extra for gravy
500ml vegetable stock
Apple Ingredients
50g butter
1 small onion, chopped finely
1 small lemon, grated zest
50g fresh white breadcrumbs
1 tsp finely chopped fresh rosemary needles
6 good-sized apples
Directions:
Start by making a few deep slices into your pork, close to the bone. Mix garlic, chopped rosemary and 1 teaspoon salt together and rub into the slices. Spread any extra over the meat. Set aside for 20 minutes.
Preheat your oven to 220C.
Within your roasting pan, scatter your thick-sliced onion and the extra whole sprigs of rosemary. Set your Scan pork on top, with the skinned side up and rind on. Cover tightly with foil and roast for 30 minutes.
Turn your oven down to 190C and roast for another 30 minutes. After this remove the rind, re-wrap your roast in the foil and roast for another hour further. Remove the foil and roast uncovered for the last 20 minutes. During roasting, feel free to brush your pork with the juices once or twice.
While roasting your delicious Scan pork roast, prepare the apples. Melt the butter in a saute pan and then gently cook the finely chopped onion until soft. Off the heat, add the lemon zest, breadcrumbs, and rosemary. Season with salt and pepper to taste.
Core the apples. Cut a line through the skin all round the middle of each apple, then fill with the onion stuffing you just prepared. Mix cider vinegar and red currant jelly together for the glaze.
Remove the Scan pork from the oven and turn the heat to 200C. Stand your stuffed apples around the pork, brushing your pork with your glaze and drizzling a little over the apples. Return to the oven and roast with the rind also in the oven, uncovered, for a further 20-25 minutes. Brush with any remaining glaze.
Check your pork to ensure the internal temperature has reached 65°C / 145°F (with a light pink center) and follow this with a 3-minute rest time.
Spoon off the excess fat from your roasting pan and add to a pan on the stove over a medium-high heat. Pour in the stock and boil vigorously for 5-6 minutes. Taste and season, adding a little jelly and/or cider vinegar to taste. Strain into a gravy boat.
Serve your Scan Roasted Pork and Apples with the crackling, and gravy, garnished with rosemary.
Scan’s award-winning flower-fed pork is the result of 5 years’ extensive research in partnership with selected farmers and Finnish research institutes, including the Natural Resources Institute Finland and the University of Helsinki. You’ll find Scan’s premium flower-fed Pork at ParknShop Supermarkets across Hong Kong-- follow Scan on Facebook for updates on specific location details.
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