Sunday Lunch Recipes | Roast Loin of Pork | Red Tractor

Sunday Lunch Recipes

Dean Edwards' Red Tractor Roast Loin of Pork

This pork loin dish not only shows you how to cook the perfect meat dish, but also includes all of the trimmings as well!

Serves: 4-6 

Prep Time:
1 hour
Cooking Time: 2 hour


For the roast loin of Pork

  • 1.5kg of Red Tractor rolled loin of pork (with scored skin)
  • 1 tbs of fennel seeds
  • 1 large Red Tractor carrot
  • 1 Red Tractor onion
  • 2 sticks of Red Tractor celery
  • 2 tbs of Red Tractor rapeseed oil

Red Tractor Apple Sauce Ingredients

  • 3 Red Tractor Braeburn or Bramley apples
  • 1 tbs of lemon juice
  • 2-3 tbs of Red Tractor sugar
  • 1 stick of cinnamon
  • 1 tbs of fresh tarragon

Red Tractor Creamed Savoy Cabbage Ingredients

  • 1 Red Tractor Savoy cabbage (shredded)
  • 200g of Red Tractor frozen peas (defrosted)
  • 50mm of Red Tractor double cream
  • Grating of nutmeg (to taste)
  • 15g of Red Tractor unsalted butter

Red Tractor Cider Gravy Ingredients

  • 1 tbs of Red Tractor plain flour
  • 200ml of dry cider
  • 500ml of chicken stock
  • 2-3 sprigs of thyme
  • 1 tbs of redcurrant jelly


Red Tractor Roast Loin of Pork

  1. Place the loin of Red Tractor pork on a trivet of carrot, onion and celery. Drizzle with oil then sprinkle on the fennel seeds and season with salt and pepper. Cook in a pre-heated oven set at 230c (210c for fan-assisted oven) for 30 mins then reduce the heat to 200c (180c for fan-assisted oven) and cook for 25 mins per 500g.

Red Tractor Apple Sauce

  1. Peel and core the apples and place in the pan with sugar, lemon juice and cinnamon. Gently cook down, adding a splash of water if required. Season and add chopped tarragon.

Red Tractor Creamed Savoy Cabbage

  1. Blanch and refresh the savoy cabbage, then transfer to a pan along with the peas and butter. Cook over a medium heat for 5 mins. Add the double cream and nutmeg, then season with salt and pepper.
  2. Remove the pork from the oven and leave to rest for 20 mins under foil. Add the flour to the roasting tray and stir while cooking for a couple of mins. Add the cider and reduce. Add the chicken stock and cook until thickened. Add any resting juices and stir in the redcurrant jelly to taste, then season with salt and pepper. Sieve before serving. Serve accompanied with delicious Red Tractor roasted potatoes.

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