The apples add just the right amount of sweetness in this tasty dish.


  • 1 roast loin of pork (for four choose a loin around 2.5kg)
  • 1 small glass of black bush whiskey
  • 2 granny smith apples
  • 1 tblsp irish honey
  • 1 small jar of green peppercorns
  • 300 ml chicken or veal stock
  • 1 glass dry white wine
  • coarse and fine sea-salt
  • peanut oil
  • dijon mustard
  • cider vinegar
  • 60 g chilled unsalted butter


  • Heat the oven to 220°C. Score the meat into its fat by cutting vertical lines into it with a sharp knife: rub this with a little peanut oil and sprinkle with fine sea-salt.
  • Sear the meat all over first in an oiled roasting pan, then before transferring to oven, further rub the fat with Dijon mustard and sprinkle with coarse sea-salt.
  • Place in the oven and leave for 25 mins at 200°C. After this time turn it down to 160°C and leave for another 20 mins for each 500g of pork. When ready, allow the meat to rest for 20 minutes before carving.
  • Dice the apples, cut into a fine dice and quickly fry until browned; remove from the heat and transfer to some kitchen roll.
  • While it is resting, make the sauce by draining off the excess fat and deglazing the pan with a glass of white wine. Add a splash of cider vinegar and allow to reduce. Add 1 tbs of honey and dissolve thoroughly in the sauce.
  • Slowly add the stock and a good splash of whiskey and bring to the boil: leave to simmer until reduced and then thicken the sauce by adding the cubed butter to it.
  • When the sauce is ready, strain into a saucepan and add the cooked apples to it, adjust the seasoning. Slice the roast pork, sauce around it and sprinkle with green pepper corns.

More by Eamonn Ó Cathain:

Find recipes by keyword:

autumn family dinners irish spring summer winter mains the afternoon show