The Key Ingredients
• The Roast: A 1kg to 1.5kg piece of tenderloin or roast.
• The Fruit: 3–4 firm apples (like Granny Smith or Honeycrisp) sliced into thick wedges so they don't turn into mush.
• The Glaze: A mix of honey, brown sugar, a splash of apple cider vinegar, and spices like cinnamon or cloves.
How to Make It
1. Seasoning: Rub the roast with salt, pepper, and garlic powder.
2. Searing: For the best flavor, sear the meat in a hot pan with a little oil for 2–3 minutes per side until it's browned.
3. Assembling: Place the roast in a foil-lined baking tray and surround it with the apple wedges.
4. Baking: Pour the glaze over everything and bake at 190°C. A 1kg roast usually takes about 45–60 minutes.
5. Basting: Every 15 minutes, use a spoon to scoop the juices from the bottom of the tray and pour them back over the meat to get that shiny, dark crust.
Quick Tips
• Resting: Let the meat sit for 10 minutes after taking it out of the oven. This keeps the juices inside so it stays tender when you slice it.
• Potatoes: You can add some halved baby potatoes to the same tray to make it a complete meal!
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