Maple-glazed pork loin with roasted apples and pears
Be the first to rate this recipe
- Butcher’s Selection Pork Boneless & Rindless Loin Joint (typically 1.5kg)
- 3 sprigs fresh sage
- 100ml sparkling perry
- 3tbsp maple syrup
- 2tbsp rapeseed oil
- 4tbsp Dijon mustard
- Zest 1 orange
- 3 apples, halved
- 3 pears, halved and cored
Preheat the oven to 180C/160C Fan/Gas 4. Put the pork joint inalarge roasting dish.
Chop 2 of the sage sprigs. Put in a bowl with the perry, maple syrup, oil, mustard and orange zest and mix to combine. Spoon over the joint and cover with foil.
Put the pork in the oven and roast for 1 hr 30 mins, basting every 20 mins with the pan juices and adding a splash more of the perry if the meat is starting to dry out. Remove the foil in the final 40 mins, add the apple and pear halves, scatter over the reserved sage leaves and spoon over some of the pan juices.
Remove the pork joint from the oven and cover loosely with foil. Set aside to rest for 20 mins, then carve and serve with the roasted apples and pears, with the pan juices spooned over.