James Street South Cookery School: Cider pork loin, raisin and walnut coleslaw

Cider roasted pork loin
Niall McKenna

THE glorious weather we've been having presents almost unprecedented opportunities to get outside and enjoy food, company and a few drinks in our own garden or patio space.

Because, much as we might to give out about flies in the potato salad or clothes smelling of smoke, al fresco dining is something you can never really get fed up with.

This roast loin of pork cooked in cider is a great alternative to a barbecue; the coleslaw, being a cold dish, complements it wonderfully, especially for a lazy lunch outdoors.


(Serves 4)

1.5kg deboned pork loin

½ lemon, juiced

500ml cider

2 apples, grated

1 bulb garlic, chopped

25g thyme



For the pork, place in a casserole dish and season with salt and pepper. Cover with the cider and add the grated apple, lemon juice, the garlic and thyme. Cover in cling film and place in the fridge for a minimum of one hour, then turn over and place back in to the fridge for a second hour.

Preheat the oven to 180C and place the pork on a roasting tray, removing all the apple, thyme and garlic. Pour the cider juice over the pork and season again with salt and pepper and place in the oven. After 50 minutes remove from oven and baste with the liquid. Place back in the oven for 15 minutes; remove and leave to rest for at least 15 minutes before serving. Slice thickly and serve with the coleslaw.


1/2 white cabbage, shredded

2 carrots, grated

1 apple, grated

2 tbsp mayonnaise

1 tbsp wholegrain mustard

15g raisins

10g chopped walnuts

10g pumpkin seeds

1 lemon, juice only

salt and pepper


Start by picking off the outer layers of the cabbage and, with a sharp knife, finely slice half of it so that there are long thin strips of cabbage. At this stage I would wash the shredded cabbage under a running tap and if you have a salad spinner put it in and spin dry or alternatively leave wrapped in a clean tea towel or kitchen roll to get the dampness off.

Top and tail two carrots, discarding the ends. Peel and then grate the carrots. Keep the skin on the apple and grate, discarding the core.

Mix the cabbage, the carrot and apple together and season with salt and pepper. Then add in the mayonnaise and mustard and mix well before topping with the raisins.

Crush the walnuts lightly and add the pumpkin seeds whole. Any seeds will do, the nuts are added for an extra crunch, so sesame or poppy seeds are just as good.

Add the lemon juice, mix thoroughly and serve.

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