Roast pork in apple jus

Total time: 2hr 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 781 Kcal, 48g Protein, 59g Carbohydrates, 37g Fat


  • Braised pork
  • clarified butter for frying
  • 1 kg roast pork (e.g. neck)
  • 1 tsp salt
  • 2 onions, diced
  • 4 dl apple wine
  • 400 g celeriac, diced
  • 2 tbsp tomato puree
  • 2 dl meat bouillon
  • 4 sprigs rosemary
  • Caramelized apples
  • 100 g sugar
  • 0.5 tsp lemon juice
  • 3 tbsp water
  • 1 dl apple wine
  • 3 red-skinned apple, sliced

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  • Braised pork

    Heat the clarified butter in a cooking pot. Salt the meat, brown all over for approx. 8 mins. over a medium heat, only turning when a crust has formed. Remove from the pot, add a little clarified butter, sauté the onions and celeriac, add the tomato puree and continue to cook. Add the juice, stock and rosemary, bring to the boil, reduce the heat, return the meat to the pot. Cover and leave to braise over a low heat for approx. 2 hrs., turning twice. Remove the meat, cover and leave to rest for approx. 10 mins. Pour the jus through a sieve into a pan, reduce a little.
  • Caramelized apples

    Boil the sugar, water and lemon juice in a wide-bottomed pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat. Pour in the juice, bring to the boil, add the apples, cover and simmer gently for approx. 5 mins.
  • Serve:

    Carve the meat across the grain and serve with the jus and caramelized apples.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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