Burnt Apple Puree & Roast Pork

Cooking Time : 30 mins
Serves : 4

Ingredients

  • 4 eating apples

Burnt Apple Puree & Roast Pork

The perfect autumn pairing

Our butcher’s pick: roast pork with charred apple puree

It’s been a remarkable year for fruiting trees across the Knepp rewilding project. Our Tamworth pigs have been gorging on acorns and wild crab apples, Exmoor ponies have been spotted cracking open walnuts, and the deer are stripping brambles for berries.

The Knepp orchard has been equally productive. With the help of our epic volunteers, we harvested a staggering 2,270kg of apples and pears last week, now being pressed into fresh juice for the Wilding Kitchen & Shop.

We’re sharing a recipe that showcases apples at their very best – paired with our ethical pork.

Burnt Apple Puree

This seasonal recipe is wonderfully simple. Caramelised apples with hints of burnt sugar and a touch of acidity cut beautifully through rich, succulent pork, creating the perfect autumn pairing.

Method

  • Preheat your oven to 220°C
  • Roast the apples whole until the skins are completely blackened
  • Blend to a smooth puree (you can remove the pips and stems if you prefer, but it’s not essential)
  • Serve alongside pork steaks or a roast

Products Used in this Recipe

Pork Ribeye Steak
Pork Shoulder Boned and Rolled
Pork Tenderloin
Tamworth Pork Boneless Belly

Our 12+ Policy

Knepp Wildland Safaris, our gardens and campsite are all about the quiet and patient observation of nature.

Some of the species we are likely to encounter are shy or can be frightened by loud noises or sudden movements. Our campsite with open-air fire-pits, wood-burning stoves and an on-site pond is unsuitable for small children.

For this reason, our safaris, garden visits, holiday cottages and campsite are suitable only for children of 12 and over.

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