Nice idea for Sunday roast, pork roast with cider and apples and you can add the potatoes and parsnips (also any other vegetables you fancy experimenting with such as carrots, sprouts, swede) to the roasting pan as well to give some extra flavour to the veg.
Heat the oven to Gas Mark 5.
In a medium sized roasting tin put the joint of pork (I used a leg joint), pour over half a cup of dry cider and add to the pan 1 apple roughly chopped. Season with freshly ground pepper and aromat seasoning and place in oven. Cook for length of time as directed on meat packaging according to the weight (usually half hour per pound plus a further 35 minutes) basting occasionally during cooking with the juices in the pan, ensuring that it is thoroughly cooked through before removing from oven. Serve with freshly cooked vegetables, apple sauce, sage and onion stuffing and gravy.
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