The perfect roast for a chilly night, and enough time to socialise while it cooks.
Time: 80 minutes
1.5kg pork loin, rolled, with the skin scored well
Olive oil or olive oil spray
3 apples – peeled, cored and cut into wedges
¼ cup flour
1½ cups vegetable or chicken stock (can be made with stock cubes)
- Preheat your camp oven to hot, loading your coals half under and around, and half on the lid. Drop in a trivet.
- Pat the pork skin completely dry with paper towel; sprinkle with plenty of salt and oil, rubbing well into the skin and score marks.
- Place the pork, skin side up, on the trivet in your camp oven and roast at high heat for 20 minutes. Reduce the coal load to a medium heat, then roast for a final 30 minutes.
- If the crackling is not crisp, load up the coals to high heat for another 10 minutes, concentrating the coals on the lid.
- Remove the pork when done and set to the side, keeping it warm. Drain the excess fat out of the camp oven; then place it back over medium coals.
- Toss in the apples and stir to coat them in the leftover oil. Cook gently for about 10 minutes; then set aside, keeping warm.
- Sprinkle the flour into the camp oven, stirring constantly until it takes up the oil and juices in the bottom; then slowly add the stock. Bring to a gentle boil, stirring constantly, until it becomes gravy.
- Serve the sliced pork with apples and the gravy poured over, and some mashed potato.