Pork Roast With Boulangère Potatoes And Apple Sauce

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The British Larder


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3 large onions, finely sliced

2 cloves garlic, crushed

125 g unsalted butter, plus extra for greasing

250 ml white chicken stock

2.5kg Desiree potatoes, peeled and cut into thin (2mm-thick) slices

sea salt and freshly cracked black pepper

5 kg pork loin, boned and rolled (ask your butcher to score the skin for you and tie the loin with butcher’s string)

1 onion, peeled and cut into quarters

2 large carrots, cut in half lengthways

2 sticks celery, cut in half lengthways

2 cloves garlic, peeled and left whole

125 ml dry white wine

500 ml white chicken stock

6 large cooking apples (such as Bramley apples), peeled, quartered and cored

50 g unsalted butter

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