MAAN Wines

Pork loin with apple glaze and wedges


  • 1 teaspoon aniseed
  • 135g of apple sauce
  • 2 tablespoons of soft brown sugar
  • 1.5kg of boned pork loin with the skin on
  • 2 teaspoons of oil
  • 4 large potatoes, each cut into wedges
  • 2 tablespoons of olive oil
  • 2 teaspoons of garlic salt


  1. Dry-fry the aniseed over medium heat for 30 seconds, or until it becomes fragrant
  2. Add the apple sauce and brown sugar, reduce the heat to low and cook, stirring for 1 minute
  3. Use a sharp knife to remove the skin from the pork loin
  4. Score the skin in a diamond pattern and rub the oil and 1 teaspoon of salt over the skin, working into the cuts
  5. Put the potato wedges in a bowl with the olive oil and garlic salt, season with black pepper and toss until coated
  6. Preheat a kettle or covered barbecue to medium indirect heat
  7. Tie the pork loin with string to help keep its shape, then put the pork and the skin in the barbecue and arrange the wedges around them
  8. After 30 minutes, baste the pork with apple glaze, and repeat every 10 minutes for another 30 minutes (for 1 hour cooking time in all).
  9. Turn the skin and the wedges as you go so that they cook evenly
  10. When the pork is ready, remove it from the barbecue and leave to rest, covered, for 10 minutes before carving
  11. Cut the crackling with a sharp knife, arrange it on a platter with the pork and serve with the wedges
  12. Delicious with dill coleslaw
  13. (Serves 6-8)


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