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  • Roast Pork with apple and maple syrup compote


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Roast pork with apple and maple syrup compote

with turmeric roast potatoes

James Nathan

Recipes by
James Nathan


1 whole loin of pork

Vegetable oil

2 tsp turmeric

16 baby potatoes

100g black olives

3 cooking apples

5 tbsp maple syrup

½ a lemon

6 – 8 large cloves of garlic

Handful of sage leaves

Let's get started...

  1. Pre heat your Luce oven to 140°C. Chop the olives and set on silicon baking sheet on a baking tray. Put the olives in oven until they are dried out and can be ground to a powder (20 – 40 minutes). Blitz and dry again if necessary. Turn up the oven to 200°C.
  2. Peel and core the apples. Chop ½ the apples into small neat cubes about ½ cm. This should leave you with some trimmings (except the skin and core). Put these trimmings into a pan with 1 tbsp of water and 2 tbsp of maple syrup. Cover and cook on a low heat until they are soft. Beat to a puree. Add the cubed apples and cook until just soft. Add a squeeze of lemon juice and the zest of the lemon and more maple syrup to taste.
  3. Peel the potatoes. Par boil them for about 7 minutes until softened. Drain and shake to roughen the edges. Keep warm. Heat a roasting tray in the oven (200C) add enough oil to cover the bottom of the roasting tray. Put the roasting tray on a hot plate/gas ring and heat so the oil is smoking. Add the potatoes carefully. Add the turmeric and coat the potatoes in the yellow oil. Return to the oven and cook until crispy and roasted (about 25 minutes)
  4. Meanwhile heat a heavy based, oven proof frying pan over a high heat. Coat the pork in oil and season with pepper. Sear quickly in the roasting pan on all sides. Put in the oven and roast for about 7 - 10 minutes until the pork is just cooked. Remove and keep warm.
  5. Finely slice the garlic and shallow fry in a non-stick pan until the slivers are crispy, light brown but not burnt. Remove and drain on kitchen roll. Keep warm. In the same pan shallow fry some sage leaves until they stop sizzling. Drain and keep warm with the garlic slices.
  6. To serve, roll the pork in the powdered black olives. Slice and lay on a bed of apple compote. Scatter over garlic chips and sage leaves. Serve with the potatoes.

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