Dinner ideas

Roast pork with pears, apples and parsnips

Roast pork with pears, apples and parsnips
1H 40M



1.Preheat oven to 240°C/220°C fan-forced.
2.Combine crushed garlic, rosemary, sage and 1 tablespoon of the oil; rub pork flesh (not rind) with garlic mixture. Place pork on oiled wire rack in large baking dish. Rub scored rind with salt.
3.In separate medium baking dish, combine parsnips, pears, apples, extra garlic, sugar and remaining oil.
4.Roast pork and pear mixture, uncovered, 25 minutes or until pork rind blisters. Reduce oven temperature to 180°C/160°C fan-forced; roast pork and pear mixture, uncovered, for further 45 minutes or until cooked through. Turn or shake pear mixture occasionally during cooking and remove apples when tender.
5.Remove pork and pear mixture from oven. Cover dishes with foil; stand pork for about 15 minutes before slicing.
6.Skim fat from pork pan juices; serve juices with pork and pear mixture.

Ask your butcher to score the rind, 1cm apart, across the pork in the same direction as you will slice, to make carving easier.


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