Carve the pork thinly and serve with the vegetables and gravy. Resting the pork after roasting is important as it will help relax the meat and make it more succulent. Make sure you carve it thinly ...
Alternatively, you can sit the pork on a few root vegetables to elevate it. These root vegetables can be left in when you make the gravy and then strained out. They will have done their job and ...
To make the gravy, place the roasting tray that the pork and vegetables were cooked in over a medium heat. Spoon off any excess fat and discard. Add the Calvados and scrape the bottom of the tin ...