- December 2003
- 2 bay leaves
- Few sage leaves
- Apple wedges (optional)
- Plain flour
- White wine, cider or apple juice
- Roast a couple of bay leaves and a few sage leaves in the tin with the pork. You could add a couple of wedges of apple half an hour before the end of the roasting time, so that they cook and soften to flavour the gravy.
- When the joint is cooked, remove it from the oven tray and set aside. Cover the meat with foil and leave to rest while making the gravy.
- Spoon off any excess fat, then place the roasting tin on the hob and heat gently. Add a couple of heaped teaspoons of plain flour (2 teaspoons is enough to thicken about 300ml liquid) and stir into the meat juices, scraping up all the sticky, caramelised meat and onion sediment as you go. Cook for a minute or so until the flour turns golden and thickens, then gradually add white wine, cider or apple juice, stirring well and bringing up to the boil before splashing in a little more liquid, until you have the pouring consistency you like.
- Taste and season well. Strain the gravy through a sieve into a clean pan, then return to the boil and serve.
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