Slow Roasted Pork Loin with Apple Gravy


  • 2.5kg Pork Loin Roast
  • 1000ml Apple Juice (well chilled)
  • 1000ml Water
  • 500ml Apple Cider
  • 100ml White Wine
  • 600ml Brown Chicken Stock
  • 100g Kosher or Sea Salt
  • 2 Lemons (washed, and quartered)
  • 1 Bunch Thyme
  • 1 Bunch of Parsley
  • 1 Head of Garlic
  • 2 Carrots (trimmed, peeled, and sliced)
  • 4 Onions (trimmed, peeled, and sliced) [2 for brine mixture and 2 for gravy]
  • 2 Red Prince Apples (washed, cored and quartered lengthways)
  • 2 Granny Smith Apples (washed, peeled, cored and sliced)
  • 2 Star Anise
  • 1 Cinnamon Stick
  • 6 Whole Allspice Berries
  • 12 Whole Black Peppercorn
  • 30g Cornstarch



  1. In a large pot, toast the star anise, cinnamon, allspice and black peppercorn over medium low heat until fragrant.
  2. Add your salt, water, carrots, onions and garlic and turn up the heat to high and bring to a boil.
  3. When the mixture comes to a boil, turn off the heat and add your thyme, parsley and lemon.  Stir to ensure everything is well combined and the salt is dissolved.  Allow to cool before refrigerating.
  4. When chilled, add your apple juice and stir to combine.
  5. Truss your pork loin with string in 1 inch intervals throughout the entire length of the loin.  Place your pork loin inside a food safe bag or container large enough to fit your loin and add your chilled brine mixture.  Brine the pork loin for 24hrs before removing from the brine mixture, rinse the pork loin in cold water and pat dry.

Roast Pork Loin and Saute Apple Segments

  1. Remove your pork loin from the fridge at least 2hrs prior to roasting, and allow to come to temperature.
  2. Preheat the oven to 325ºF.
  3. Place your pork loin in a shallow roasting pan, and roast in the oven center shelf for approximately 2-2.5hrs.  About halfway through cooking, turn your pan to help rotate and evenly cook your roast pork.  Check your pork loin after about 2hrs, to see if it’s ready.   Your roast is ready when the internal temperature reaches 165ºF.
  4. While your pork is cooking, in a wide surface non-stick frying pan heat under medium high heat and saute your apple segments under medium high heat until golden brown and slightly softened.  When cooked, remove and set aside.
  5. When your pork is cooked, remove from the oven and allow to rest for at least 30mins before carving.

Apple Gravy

  1. In a pan, add your remaining onions, granny smith apples and a bit of olive oil and cook under medium high heat until soft and caramelized.
  2. Deglaze the roasting pan used for roasting the pork loin with the white wine, and pour into the pan for making the sauce.  Turn up the heat to high and cook until the wine mixture has reduced to a syrup.  Add your apple cider and cook under high heat until it has reduced by half.  Finally add your brown chicken stock, bring the mixture to a boil and reduce your heat down to low and allow to gently simmer for 30mins.
  3. Strain the mixture through a fine mesh sieve into a clean pan.
  4. Dissolve your cornstarch with a splash of water and carefully add it to your apple gravy a little at a time.  Checking the consistency after each addition to suit your taste.


  1. Pour some sauce at the bottom of your serving dish/tray.  Arrange your cut pork loin on top, and garnish with the saute apple segments.


  • A whole roasted pork loin will comfortably feed 8-10 people.  However, if you’re looking for something smaller you can swap the pork loin with pork tenderloin.  Just reduce the time in the brine to about 4-6hrs, and the cook time in the oven to about 30-40mins.
  • Alternatively, this recipe would work well with Chicken as a substitute for the pork.  If you’re using standard 3.5lbs whole chickens to roast, the cooking time should be roughly 1-1.5hrs in the oven at 325ºF.  Check the bird after an hour in the oven.  The internal temperature should be 165ºF.
  • When checking the internal temperature of pork loin, insert your meat thermometer directly in the center of the thickest portion of the pork loin.  
  • Remember that due to the momentum of the residual heat from roasting will continue carrying on cooking the pork loin even after it’s been removed from the oven.  So it’s best to pull it at around 155-160ºF and allow it to reach 165ºF on it’s own.
  • For the brine mixture, you can use either kosher salt or sea salt interchangeably.  However, table salt cannot be used as a substitute.  If you happen to use table salt, your dish will result in being overbearingly salty.
  • You’ll notice that the recipe omits any steps in seasoning the loin and sauce.  The reason being the pork loin being placed in the brine mixture will help season your dish automatically in both the roast and pan drippings for the sauce.
  • Most brine recipes result in a overly salty end product in my opinion.  However, in this recipe the addition of the apple juice and the sugar contained within will help balance your brine mixture preventing it from becoming too salty.
  • After roasting your pork loin, you’ll notice it comes out slightly glazed and golden brown even though it was roasted in low temperatures.  This is due to the fact that the salt and sugar within the brine mixture assisting in the caramelization process for the roast pork.
  • The amount of cornstarch needed for the sauce will be slightly variable due to personal preferences, so you may need a little more or a little less based on your preferences.  So it’s best to adjust according to your taste instead of blindly following the recipe.
  • For the saute apple slices, you can substitute with another variety of sweet and crisp cooking apple such as Fuji, Braeburn, Honeycrisp, etc.  I just happened to use Red Princes in this recipe as they were available and good quality when I was shopping. 


Fried Chicken with Lemon and Spring Onions




  • 1000ml Water
  • 50g Kosher Salt or Fine Sea Salt
  • 50g Sugar
  • 1 Lemon (zest and juice)
  • 2 Shallots (trimmed, peeled and sliced)
  • 1 bunch Thyme
  • 1 bunch Parsley
  • 2 Cloves Garlic
  • 2 Bay Leaves
  • 1 Star Anise
  • 5 Allspice Berries (lightly crushed)


  • 2 Whole Chickens (butchered into 8 large pieces; 2 breast, 2 wings, 2 thighs, and 2 drumsticks).
  • 150g Potato Starch
  • Peanut Oil, Sunflower Oil, Vegetable Oil, or Lard for Frying.



  1. Place star anise, garlic, pepper, and allspice berries into a large dry pan and toast over medium low heat until lightly toasted and fragrant.
  2. Add you salt, sugar, lemon juice and zest, shallots, and half your water to the pan, turn up the heat to high and bring to a boil.  Once boiled, turn off the heat and add your thyme, parsley and remaining water.
  3. Allow your brine mixture to cool and refrigerate to chill.

Fried Chicken

  1. Place the chicken in either a large ziplock bag or non reactive bowl and add your brine.  Allow the chicken to brine for 8-12hrs.  Afterwards, remove from brine, rinse and pat dry.
  2. Combine salt and pepper to your potato starch.
  3. Dredge your chicken pieces into your potato starch mix, and separate your pieces in a tray so that they match.  For example, have all your breast pieces together, leg pieces together, etc.
  4. Fill a large pan or pot with whichever oil or fat you choose to fry with until it reaches 350ºF.
  5. Carefully drop your chicken pieces into your hot oil or fat, being carefully not to overcrowd your pot or pan.  Cook the chicken till golden brown and cooked through, the internal temperature should reach 165ºF with a thermometer.
  6. Remove your chicken from the pot or pan and allow the excess fat and oil to drain on a rack or kitchen towel.  Allow the chicken to cool slightly before eating.


  • By brining the chicken you create a more seasoned and succulent end product.  This is especially important when you’re cooking white meat such as breasts, which tend to dry out.
  • The addition of the sugar in the brine mix, creates a more balanced seasoning for the chicken rather than pure salt.  So the risk of having the chicken become too salty after brining is eliminated.
  • If you’re planning on doing and serving a large batch of chicken, you can keep your chicken pieces warm as you’re cooking them by having them placed in a 300ºF oven until you’re ready to serve.
  • I purposely omitted the amount in cooking oil or fat, because ultimately the amount will vary and be dependent on the size and shape of your pot or pan.
  • When choosing an oil or fat for deep frying, it’s important to choose one that has a high smoking point and won’t easily burn.  My personal favourites are either Lard or Peanut Oil, with Lard having the best flavour.
  • When choosing a cooking vessel, it’s better to use one that’s thick and can retain heat well.  Cast iron is a good option.  A high sided pot is also better than using a short sided pan, for the simple reason that it’ll help prevent any oil from splashing and spilling onto the stove.   
  • When cooking your chicken, it’s better to do them in batches rather than try to do them all at once and crowd the pan.  The reason being, you introduce a cold element (chicken) to the hot oil or fat which reduces the heat and cooking temperature.  If the temperature drops down too much, your chicken will sit in the oil for too long and become greasy as it cooks and comes back up to temperature.
  • After dredging and flouring your chicken, you separate them in order to help you organize and cook the chicken more consistently.  The breast meat and wings will take significantly less time than the thighs and drumsticks.  By organizing them beforehand and cooking each group of pieces separately, you maintain a more consistent and even cook on all your chicken pieces.
  • You could make your chicken extra crispy by adding a second coating of potato starch to the chicken pieces.  Crack 3-4 whole eggs, seasoned with salt and whisk until well mixed.  After the initial dredging, you dip your floured chicken pieces in the egg mix and dredge them again in the potato starch mix creating a double coating.
  • In the photos, I used spring onions and lemon wedges as a garnish.  The lemon isn’t purely for show, the fresh lemon juice helps cuts through the fat and oil from the chicken.
  • In the photos, I actually didn’t fry a whole breast of chicken.  Instead I separated the filets inside the breast and fried the filets and reserved the breasts for another application.