Maple-roasted pork loin with apples and pears
- 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
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.