Roast-pork-loin-apples-and-pears

Maple-roasted pork loin with apples and pears

Roasted fruit plus a maple syrup and sparkling perry glaze add a wonderful sticky sweetness to this sage-garnished pork

By , 25 March 2019

(2 votes)

Maple-roasted pork loin with apples and pears
  • 1 Hour 40 Mins

  • Serves: 8

  • Price: £1.26 per serving

Nutritional Info
Each 324g serving contains
  • Energy

    1437KJ

    343KCAL

    17%
  • Fat

    11.3g

    med

    16%
  • Saturates

    2.9g

    low

    15%
  • Sugars

    16.5g

    med

    18%
  • Salt

    0.84g

    low

    14%
of your reference intake.
Typical energy values per 100g: 444kJ/106kcal.
Ingredients
  • 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 pears, halved and cored
  • 3 apples, halved
Method
  • Preheat the oven to 180C/ 160C Fan/Gas 4. Put the pork in a roasting dish.

  • Chop 2 of the sage sprigs. Put in a bowl with the perry, syrup, oil, mustard and orange zest and mix to combine. Spoon over the joint and cover with foil.

  • Roast for 1 hr 30 mins, basting every 20 mins with the pan juices, adding a splash more perry if 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 from the oven and cover with foil. Rest for 20 mins, then carve and serve with the roasted apples and pears, with the pan juices spooned over.